Recipe Ingredient
- 400g deboned chicken meat, cut into 3cm cubes
- Several stalks of lemon grass, trimmed
- Several satay skewers
- Marinade
- 1 ½ tbsp fish sauce
- 3 tbsp honey
- 1/2 tsp pepper
- Salt to taste
- 3 cloves garlic
- 15-16 kaffir lime leaves, torn into pieces
- 2 stalks spring onion
- 1/2 tsp coarsely ground black pepper
- 1-2 tbsp corn oil for brushing
- Dipping sauce
- 5-6 bird´s eye chillies, chopped
- 4 cloves garlic, finely chopped
- 5-6 coriander leaves, finely chopped
- 100g organic cane sugar
- 100ml fish sauce
- 200ml water
- 1 tbsp apple cider
- 50ml freshly squeezed lime juice
Instructions
- Combine fish sauce, honey, salt and pepper in a mixing bowl. Add in chicken to mix, then leave aside.
- Prepare lemon grass stalks by poking each lemon grass stalk with a bamboo skewer through the centre. This is to secure the lemon grass stalk firmly so that there is a good hold when piercing it through with marinated chicken meat.
- Put spring onion, garlic, kaffir lime leaves and a little lime juice, if necessary, in a food processor. Process until fine, then add to the chicken. Stir well to mix, then transfer into an airtight container and refrigerate for several hours.
- Skewer the marinated chicken, three pieces at a time, in each lemon grass stalk. Brush with extra corn oil and grill over a BBQ grill, turning from time to time for about 10-15 minutes or until cooked through. Keep brushing with oil and any remaining marinade
- Serve with dipping sauce for extra oomph!
- To prepare dipping sauce: Combine water, sugar and fish sauce in small saucepan.
- Simmer until sugar dissolves. Leave aside to cool completely. Add the rest of the ingredients and stir well. Keep aside for use later.
