Satay croquette
The basis for this croquette is a satay stock and it is made using a brown roux. Allow the butter to turn brown without burnt black specks appearing in the butter. The flour is also browned so that it acquires a nutty flavour. Bear in mind that flour has less binding force when browned. You can either brown the flour in a pan or in a preheated oven.
Ingredients
| 18 g | gelatin | |
| 30 g | sesame oil | |
| 15 g | ginger, finely chopped | |
| 1 tsp | 5 ml | red chilli pepper |
| 50 g | onion, finely diced (brunoise) | |
| 10 g | garlic, finely chopped | |
| 25 g | sambal (Indonesian chilli paste) | |
| 450 g | peanut butter | |
| 2.4 litres | poultry stock | |
| 800 g | chicken breast | |
| 300 g | butter | |
| 400 g | flour, browned | |
| 60 g | ginger syrup | |
| 60 g | soya sauce (sweet) | |
| 30 ml | lemon juice | |
| 60 g | unsalted peanuts, roughly chopped | |
| — | salt and pepper (as needed) | |
| — | flour (as needed) | |
| — | egg white (as needed) | |
| — | coarse breadcrumbs (as needed) |
Instructions
- Soak the gelatin leaves in cold water.
- Heat the sesame oil. Gently fry the ginger, red chilli pepper, and garlic in the oil.
- Add the sambal and peanut butter and heat until the peanut butter 'melts'.
- Add the poultry stock and simmer for a while longer.
- Cook the chicken breasts in the stock and leave to cool in the stock.
- Remove the chicken breasts from the stock and cut into fine pieces.
- Melt the butter in a pan and allow it to become a light brown colour.
- Add the flour in one go.
- Stir thoroughly with a rubber spatula until you have a smooth mixture.
- Briefly cook the roux until it starts to 'sweat'; the flour will be done.
- Add the peanut stock made earlier in three parts while continuing to stir to prevent lumps from forming.
- Bring the salpicon to the boil and add the gelatin leaves which have been squeezed out.
- Stir until the gelatin leaves have completely dissolved and allow to cool slightly.
- Add the ginger syrup, sweet soya sauce, and lemon juice and mix thoroughly.
- Then add the chicken breasts and peanuts and stir again.
- Cover the mixture and set in the refrigerator to firm up.
- Portion the salpicon into the size of a croquette and roll the portions into the desired shape.
- Coat the salpicon twice à l'anglaise (flour – egg white – breadcrumbs). Omit the first step (flour) when coating them for the second time.
- Deep-fry the croquettes in oil at 180°C.
Serving suggestions:
- As a snack on its own.
- Serve with lime mayonnaise and fresh coriander.
- In a composition with components of pandan rice, lime, and coriander.