- 1 piece crocodile fillet or 2 large chicken breasts
- salt and freshly ground black pepper
- ½ lemon, juice only
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 1-2 tbsp soy sauce
- 2 tbsp crunchy peanut butter
- 110g/4oz unsalted cashew nuts, crushed
- 1 lime or lemon, juice only
- half tin coconut milk
- fresh chillies, chopped, to taste
- splash soy sauce, to season
- palm sugar or light brown muscovado sugar, to taste (optional)
- approx 8-12 bamboo skewers or cocktail sticks, for assembling
- Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
- Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
- Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
- To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
- Simmer very gently for five minutes.
- Preheat a barbecue, grill or griddle pan until very hot (the Hairy Bikers cook theirs on an outdoor fire).
- Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
- Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
- Serve the skewers with the hot satay sauce for dipping.