1 Put 12 bamboo skewers in a shallow dish, cover with cold water and leave to soak for at least 20 minutes or until needed. Put spring onions, lemongrass, 2 tablespoons lemon juice, oil, fish sauce, turmeric, salt and pepper in a bowl. Add chicken and stir until well combined. Cover and put in the fridge to marinate for 1 hour.
2 Finely chop 1 lime leaf and put in a small heavy-based pan with water, extra fish sauce, sugar, chilli and remaining lemon juice. Stir over a medium heat until sugar is dissolved and mixture comes to the boil. Reduce to a simmer and cook for 3 minutes or until slightly thickened. Transfer to a bowl and leave to cool.
3 Remove skewers from water. Thread chicken and remaining lime leaves alternately onto skewers. Heat a large chargrill pan or large heavy-based pan over a medium heat. Cook skewers, in batches, for 3-4 minutes on each side or until cooked through. Serve with steamed rice, cooled sauce and lemon wedges, if desired.
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