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1 tablespoons Ground coriander (cilantro) leaves
1 teaspoon Sugar
1 tablespoon Mild curry powder
2 tablespoons Fish sauce
1 tablespoon Lime juice or vinegar
450 g Boneless, skinless chicken breast, cut into 1 inch cubes
1 teaspoon Minced garlic
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper
1 tablespoon Vegetable oil, for brushing
1 tablespoon Chopped onion and cucumber, for garnishing
Roasted peanuts, crushed and mixed with Vietnamese hot sauce, to serve
Ingredients : Serves 8
2 Shallots, finely chopped1 tablespoons Ground coriander (cilantro) leaves
1 teaspoon Sugar
1 tablespoon Mild curry powder
2 tablespoons Fish sauce
1 tablespoon Lime juice or vinegar
450 g Boneless, skinless chicken breast, cut into 1 inch cubes
1 teaspoon Minced garlic
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper
1 tablespoon Vegetable oil, for brushing
1 tablespoon Chopped onion and cucumber, for garnishing
Roasted peanuts, crushed and mixed with Vietnamese hot sauce, to serve
Preparation:
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In a bowl, mix chicken with garlic, shallots, or onion, coriander, sugar, curry powder, fish sauce, lime juice or vinegar, salt and pepper.
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Leave to marinate for 2-3 hours.
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Meanwhile, soak 16 bamboo skewers in hot water for 25-30 minutes.
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Prepare barbecue or preheat grill.
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Thread 4 meat cubes on to one end of each skewer.
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Brush each skewer with a little oil and cook on barbecue or under the hot grill for 4-5 minutes, turning frequently.
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Garnish with chopped onion and cucumber and serve hot with sauce as a dip.
Rate this Article: Current: 3/5
Date Added: 2009-03-16 Views : 46