Lemongrass Chicken Skewers

Ingredients

• 1 Lime
• 60 g unsalted peanuts (4 tbsp)
• 1 tbsp Rice vinegar
• 1 tbsp soy sauce
• 1 tsp Sesame oil
• 1 tsp liquid honey
• 3 tbsp Rapeseed oil
• 25 g Ginger (1 piece)
• 1 Garlic clove
• 1 Shallot
• 500 g chicken breast fillet (2 fillets)
• 1 tsp Sambal oelek
• Salt
• Pepper
• 8 stalks lemongrass
• 2 tbsp oil for frying

Instructions

1. 1.

   Squeeze the lime to make the dip. Blend 2 Tbsp lime juice, peanuts, rice vinegar, soy sauce, sesame oil, honey and 2 Tbsp water in a tall container with an immersion blender until smooth. Add rapeseed oil while blending until a slightly creamy sauce forms. Set aside for later use.

2. 2.

   Peel and grate the ginger finely. Peel and mince the garlic. Peel and dice the shallot finely. Wash the chicken, pat dry, remove fat and tendons, and cut into 1 cm cubes. Process the meat in a food processor until smooth. Mix the meat with shallot, ginger, garlic and sambal oelek in a bowl, seasoning with salt and pepper. Wash the lemongrass and strip away the outer hard layers. Divide the meat into eight equal portions. Place each portion on a damp palm. Lay one stalk of lemongrass in the center, press the meat firmly around the thick end of the stalk, and place it on a greased plate. Repeat for all portions to form skewers. Cook the skewers in an oiled grill pan or on a charcoal grill over medium heat for 8–10 minutes, turning frequently until cooked through. Season the dip with a pinch of salt and pepper and serve alongside the skewers.