Chicken on Lemongrass Skewers
Serves 4 (as a light meal)
450g chicken breast fillets, trimmed & chopped
1 tablespoon green curry paste
3 teaspoons fish sauce
2 teaspoons brown sugar
2 tablespoons finely chopped mint
8 lemongrass stalks, trimmed to 25cm lengths
2 teaspoons oil
Soak the lemongrass stalks in water for 20 minutes to prevent them from burning while cooking.
Place the chicken, curry paste, fish sauce, sugar & eggwhite in a food processor & process until smooth. Stir through the mint. Refrigerate for 20 minutes.
Line a baking tray with non-stick baking paper. Mould 2 tablespoons of the chicken mixture around 1 lemongrass stalk (use slightly wet hands for easier handling) & place on the baking tray. Repeat with the remaining mixture & lemongrass stalks. Refrigerate for 10 minutes or until needed.
To cook, heat a large non-stick frying pan over medium-low heat. Add the oil & cook the skewers in batches, turning occasionally, until golden brown and cooked through.
Serve hot or warm with sweet chilli sauce & lime wedges.