Tuesday, January 18, 2011
Lemongrass Chicken Skewers
Say Thai food and the first thing that comes to mind is the ubiquitous Green Curry followed closely by Tom Yum Soup or Pad Thai or Red Curry or Chicken wrapped in pandan leaves. Take any Thai restaurant anywhere in the world and you will most certainly find these few dishes on the menu, no matter that in some places, they don't quite taste like the "real" thing!
Thai cuisine is one of our favourites and one that we turn to very often. We love the spicy and zesty flavours, combined with the very aromatic herbs that almost do a tango on the tongue! Oh yes, I will say this again, we simply love Thai food.
Wash the lemongrass stalks and pat dry. Run a rolling pin along the length of the stalks in order to release the aromatic oils. Cut the stalk into 2 (each piece should be about 5 inches long) and set aside.
Into the chicken mince, add the ginger garlic pastes, chopped red chillies, finely chopped basil and coriander leaves, lemon juice, salt and fish oil, if using, and mix well.
Lightly beat the egg and add it to the chicken mince. Mix well.
(You need to taste test at this stage to ensure that all the flavours are to your liking. To do that, fry a small ball of mince over the frying pan or zap it in the microwave for about 20 seconds. Taste and adjust the herbs and seasonings to suit your taste).
Divide the mince into 20 equal portions and chill for about 15 minutes in the fridge.
Dab a little oil over your palms, shape each ball of mince around one end of the lemongrass stalk and place over a baking tray lined with aluminium foil.
Cover and chill in the fridge for at least 30 minutes or longer.
Serve hot with the dipping sauce and some salad on the side.
Thai cuisine is one of our favourites and one that we turn to very often. We love the spicy and zesty flavours, combined with the very aromatic herbs that almost do a tango on the tongue! Oh yes, I will say this again, we simply love Thai food.
One of my favourite Thai dishes is this grilled chicken on lemongras skewers. Delicately flavoured with basil and chilli, it is the faint aromatic hint of lemongrass that takes its taste to an entirely different level.
Not too many restaurants seem to carry it on their menus but making them at home is so so easy that you will not want to seek it on restaurant menus at all!
Grilled Lemongrass Chicken Skewers
Ingredients:
Chicken mince: 750 gms
Garlic paste: 1.5 tbsp
Ginger paste: 1 tbsp
Red chillies: 2
Basil leaves: 2 tbsps, finely chopped
Coriander leaves: 2 tbsps, finely chopped
Lemongrass stalk: 2 tsps, very finely chopped
Fish sauce: 1 tsp, optional
Lime juice: 1 tbsp
Salt
Egg: 1, small (I use a 40 gm egg)
Lemongrass stalks: 10 nos
Chicken mince: 750 gms
Garlic paste: 1.5 tbsp
Ginger paste: 1 tbsp
Red chillies: 2
Basil leaves: 2 tbsps, finely chopped
Coriander leaves: 2 tbsps, finely chopped
Lemongrass stalk: 2 tsps, very finely chopped
Fish sauce: 1 tsp, optional
Lime juice: 1 tbsp
Salt
Egg: 1, small (I use a 40 gm egg)
Lemongrass stalks: 10 nos
for the basting liquid:
Sugar: 2 tsps
Finely chopped lemongrass stalk: 1 tsp
Water: 3 tsps
Oil: 3 tsps
Method:
Wash the lemongrass stalks and pat dry. Run a rolling pin along the length of the stalks in order to release the aromatic oils. Cut the stalk into 2 (each piece should be about 5 inches long) and set aside.
Into the chicken mince, add the ginger garlic pastes, chopped red chillies, finely chopped basil and coriander leaves, lemon juice, salt and fish oil, if using, and mix well.
Lightly beat the egg and add it to the chicken mince. Mix well.
(You need to taste test at this stage to ensure that all the flavours are to your liking. To do that, fry a small ball of mince over the frying pan or zap it in the microwave for about 20 seconds. Taste and adjust the herbs and seasonings to suit your taste).
Divide the mince into 20 equal portions and chill for about 15 minutes in the fridge.
Dab a little oil over your palms, shape each ball of mince around one end of the lemongrass stalk and place over a baking tray lined with aluminium foil.
Cover and chill in the fridge for at least 30 minutes or longer.
Pre-heat the oven/grill to 180 deg C. Brush the top side of the skewers with the basting liquid and grill for 10 minutes. Turn them over, brush with the basting liquid and grill for a further 10 minutes or until done.
Meanwhile, make a dipping sauce. I mix together a splash of light soy sauce, fish oil, rice wine vinegar, honey, chilli flakes and chopped lemongrass.
Serve hot with the dipping sauce and some salad on the side.
These grilled lemongrass chicken skewers are a crowd pleaser. Whenever I serve it as finger food at parties, they are gone in no time. Take a bite and you'll know why!
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Wow so tempting and inviting they look
ReplyDeleteYummy skewers...looks delicious!
ReplyDeleteI like them too with the peanut sauce.
ReplyDeleteSuch an inviting skewers, truly tempting and irresistible..
ReplyDeleteabsolute drool worthy. can imagine that heady lemon-y aroma that lemongrass will impart in this dish. awesome
ReplyDeleteThis looks absolutely awesome. I love easy recipes that look impressive. Thanks very much.
ReplyDeleteluv the presenatation...feel like picking one,.
ReplyDeleteLove the clicks and for me thai food means mango salad, pineapple rice, tom yum soup ;)..this looks yummy ...
ReplyDeleteWish I could plunge into the screen and have them right away... Tempting pics, appealing presentation
ReplyDeleteI love Thai food and these skewers are literally Thailand on a plate!
ReplyDeleteThank you very much, everyone, for taking the time to leave your comments.
ReplyDeletePriti, how did I miss mango salad!!!! Thanks for reminding me, I love it very much too!
Wow Aqua.. that sounds like a good dish. I love lemon grass. So I can imagine this must taste and smell divine!
ReplyDeleteThat photo is stunning! I love lemongrass chicken!
ReplyDeleteI've had a similar dish at Vietnamese restaurants and these happen to be one of my favorite appetizers. I can't wait to recreate this at home!
ReplyDeleteI love this and yours look so perfect and so delicious wish i had all of them.
ReplyDeleteChicken Lemongrass skewers looks really good....Loved your pictures....
ReplyDeleteI never cooked with lemongrass and looking at the pictures I feel its about time ...:)
Very lovely blog...:)
Ann.
That is one delicious looking appetizer. I think I may make a meal out of it.
ReplyDeletei just love the presentation Bravo Cheers from France !!!
ReplyDeletePierre de Paris
Hey! Thank you for leaving a comment on my blog so I found urs. Glad to connect. This is one of my fav weekend menu when I want to have some Asian flavors at home. The light fragrant lemony flavor of lemon grass is to die for!
ReplyDeleteP.S. - Love ur pics!
I just found your site on FoodBlogs.com. We have a very similiar story with food.
ReplyDeleteYour pictures are STUNNING. Great post. I look forward to seeing more and trying this one!
Oh yeah! :) this is wonderful! thanks for the great recipe!
ReplyDelete