Chilli Chicken Satay

Serves 4

Ingredients

• 1 teaspoon brown sugar
• 2 cloves garlic, chopped
• 1 long red chilli, seeded and chopped
• 1 lemongrass stalk, white part only, chopped
• 8 chicken tenderloins (450g)
• 1 tablespoon fish sauce
• 2 teaspoons finely grated ginger
• 2 tablespoons peanut oil

Preparation

1. Soak 16 bamboo skewers in water for 30 minutes to prevent burning.
2. Trim the chicken of any sinew and slice each in half along the middle.
3. Pound the lemongrass, chilli, garlic, sugar, fish sauce, ginger and oil in a mortar and pestle until a fine paste (you can use a food processor if you like).
4. Place the chicken in a non-metallic dish and cover with the mixture. Refrigerate for 1-2 hours.
5. Preheat a barbecue of char-grill to medium-high. Thread each chicken piece onto skewer. Cook for 2-3 minutes each side or until cooked through.
6. Serve with Numbat Nibble (Mild Chilli Satay Sauce)