Chicken skewers with lime leaves

Chicken skewers with lime leaves

By
From
The Complete Asian Cookbook
Makes
12
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1 stem lemongrass, finely chopped, white part only
3 garlic cloves, finely chopped
2 tablespoons spring onion, finely chopped
1 small red chilli, seeded and finely chopped
2 teaspoons grated palm sugar or soft brown sugar
1 teaspoon freshly ground black pepper
1 tablespoon fish sauce
4 kaffir lime leaves, plus 16 extra
500g chicken thigh fillets, diced into 5 cm pieces
200g rice vermicelli, to serve

Method

  1. Soak 12 bamboo skewers in water to prevent them from burning during cooking.
  2. Put the vegetable oil, lemongrass, garlic, spring onion, chilli, palm sugar, pepper, fish sauce and kaffir lime leaves in a food processor and process well to combine. Pour over the chicken and refrigerate for at least 1 hour or overnight to marinate.
  3. Soak the rice vermicelli in hot water for 10 minutes, then drain well and keep warm.
  4. Thread 4 pieces of chicken onto each skewer, alternating with the extra lime leaves. Cook under a preheated griller, or chargrill pan over high heat, turning a few times, until golden and cooked through. Serve with the rice vermicelli.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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