1 ½ tbsp fish sauce;
3 tbsp honey;
1/2 tsp pepper;
Salt to taste;
3 cloves garlic;
1516 kaffir lime leaves, torn into pieces;
2 stalks spring onion;
1/2 tsp coarsely ground black pepper;
12 tbsp corn oil for brushing
56 birds eye chilies, chopped,
4 cloves garlic, finely chopped,
56 coriander leaves, finely chopped,
100g organic cane sugar,
100ml fish sauce,
1 tbsp apple cider,
50ml freshly squeezed lime juice
Combine fish sauce, honey,
salt and pepper in a mixing bowl. Add in chicken to mix, then leave
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
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 1015 minutes or until cooked
Keep brushing with oil and any remaining marinade.
Serve with dipping sauce.
To prepare dipping sauce: Combine water, sugar and fish sauce in small
Simmer until sugar dissolves. Leave aside to cool completely. Add the
rest of the ingredients and stir well. Set aside for use later.