Chilli Chicken Satays

Ingredients (Serves 4):

• 8 Chicken tenderloins

• 1 lemongrass stalk, white part chopped

• red chilli, seeded and chopped

• 2 cloves garlic chopped

• 1 tsp brown sugar

• 1 tbs fish sauce

• 2 tsp finely grated ginger

• 2 tbs peanut oil

Method:

1. Soak 16 bamboo skewers in water for 30 minutes to prevent burning. 

2. Trim chicken of any fat/sinew and slice each tenderloin in half along the middle. 

3. Pound the lemongrass, chilli, garlic, sugar, fish sauce, ginger and oil in a mortar and pestle or you can use a food processor. 

4. Place the chicken in a dish and cover with the mixture. 

5. Refrigerate for 1-2 hours. 

6. Preheat a barbecue/chargrill to medium high. 

7. Thread each chicken piece onto a skewer. 

8. Cook for 2-3 minutes on each side or until cooked through.

9. Serve with Beerenberg Sweet Chilli Relish.