Egg‑Wrapped Chicken Satay Skewers

Ingredients

• 300 g chicken breast
• 3 large eggs
• 2 tbsp coconut milk
• 1 tsp ground coriander
• 0.5 tsp turmeric powder
• 1 tsp lime zest
• 1 tbsp olive oil
• 0.25 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1

   Cut chicken into 2‑cm cubes and marinate with coconut milk, coriander, turmeric, lime zest, salt, and pepper for 30 minutes.

2. 2

   Beat eggs with a pinch of salt.

3. 3

   Heat a non‑stick pan with a little olive oil; pour a thin layer of egg to form a crepe, cook 1 minute, flip briefly, then remove.

4. 4

   Cut the egg crepe into strips, wrap each chicken cube with a strip, and secure with a toothpick.

5. 5

   Grill or pan‑sear skewers for 6‑8 minutes, turning until cooked through.

6. 6

   Serve hot with a squeeze of lime.