Recipe by Chef Jet Tila using ZESPRI™ Kiwifruit

INGREDIENTS:

Marinade
1/4 Cup Curry powder
Pinch Black Pepper
1/4 Cup Salt
1/4 Cup Sugar
1/8 Cup Garlic powder, or more to taste
2 pound Chicken Breast , cut into 3” sate
1 Cup Coconut milk
25 Bamboo skewers

Sauce
1 oz Dried shrimp paste (belacan)
2 Tbsp Sambal Oelek or more for heat
1 Stalk Lemongrass, minced
2 cloves Garlic, minced
½ Cup sugar
½ Cup Fish Sauce
½ Cup Lime Juice
2 ZESPRI™ Gold Kiwifruit, julienne

Garnish
1 ZESPRI™ Green Kiwifruit, peeled, cut into matchsticks on mandolin.
1 ZESPRI™ Gold Kiwifruit, peeled, cut into matchsticks on mandolin.

METHOD:

Prepare dry rub by combining all ingredients. Marinate the sate with the dry rub and enough coconut milk to keep them moist.

Wrap shrimp paste in foil; place over medium heat and toast for 1 minute. Let cool. Place shrimp paste in a blender with chilies, lemongrass, garlic, sugar, fish sauce, lime juice, and Kiwi. Process until smooth. Toss with the Kiwi Matchsticks.

Grill Sates until cooked through. Serve with Kiwi Sambal.