Ingredients

Serves 4-6

1 packet of MIAOW MIAOW prawn crackers

Coconut Sambal Sauce:

• 200ml coconut milk
• 2 tablespoons belacan (toasted)
• 2–3 red chillies (adjust to taste)
• 2 shallots 2 cloves garlic
• 1 stalk lemongrass (white part only)
• 1 thumb-sized piece galangal, sliced
• 1 tablespoon tamarind paste
• 1 teaspoon palm sugar (or brown sugar)
• Salt, to taste

Toppings:

• 200g chicken breast (marinated with 1 teaspoon of turmeric, ground coriander, cumin, and soy sauce, and a touch of sugar, then grilled)
• ½ cucumber, finely diced
• 1 small red onion, finely sliced
• 2 hard-boiled eggs, quartered
• Fried shallots, for garnish
• Fresh coriander or Thai basil leaves

Directions

Blend chillies, shallots, garlic, lemongrass, galangal, and belacan into a smooth paste. Heat a little oil in a saucepan and fry the paste until fragrant. Add tamarind, coconut milk, palm sugar, and salt. Simmer gently for 10–15 minutes until thickened into a rich, spicy sauce.

Marinate the chicken in turmeric, coriander, cumin, soy, and sugar for at least 20 minutes. Grill, then slice thinly.

Layer the MIAOW MIAOW prawn crackers on a large plate. Spoon over the coconut sambal sauce. Scatter on the sliced satay chicken, cucumber, onion, boiled egg, and fried shallots. Garnish with fresh coriander or basil. Serve immediately while crisp.