kaffir lime chicken skewers with peanut sauce
prep time 30 minutes. cooking time 20 minutes
Ingredients
32 wooden skewers
2.4kg chicken breast fillets
80mL fish sauce
2 Tbsp brown sugar
6 kaffir lime leaves, finely shredded
4 cloves garlic, finely chopped
2 cups peanuts, toasted
1 cup desiccated coconut, toasted
20mL peanut oil
3 cloves garlic, finely chopped
2 golden shallots, finely chopped
1 long red chilli, finely chopped
400mL Bulla Cooking Cream
125mL water
30mL soy sauce
30mL lime juice
1 Tbsp brown sugar
to serve
shredded green mango, cucumber, lettuce, Vietnamese mint leaves and lime
Cooking Directions
- Cut chicken fillets into 3cm dice and toss in a large bowl with the combined fish sauce, sugar, lime leaves and garlic. Cover and refrigerate at least 30 minutes. Thread chicken onto skewers and refrigerate until required.
- Place peanuts and coconut in a food processor and blend until smooth. Place oil in a large saucepan over low heat. Add garlic, shallots and chilli. Cook for several minutes until softened. Stir in peanut mixture with the Bulla Cooking Cream, water, soy, lime and sugar. Bring to the boil, reduce heat and simmer until thickened.
- Cook chicken skewers on a preheated hot plate or frying pan for several minutes each side and until cooked through.
to serve
Serve with salad ingredients and peanut sauce. Accompany with a wedge of lime.
Ingredients
32 wooden skewers
2.4kg chicken breast fillets
80mL fish sauce
2 Tbsp brown sugar
6 kaffir lime leaves, finely shredded
4 cloves garlic, finely chopped
2 cups peanuts, toasted
1 cup desiccated coconut, toasted
20mL peanut oil
3 cloves garlic, finely chopped
2 golden shallots, finely chopped
1 long red chilli, finely chopped
400mL Bulla Cooking Cream
125mL water
30mL soy sauce
30mL lime juice
1 Tbsp brown sugar
to serve
shredded green mango, cucumber, lettuce, Vietnamese mint leaves and lime