Preparation time: 10 minutes
Did you know that the stems of lemongrass are actually firm enough to use as skewers? As a matter of fact they will augment the flavour of your skewers!
- 500g chicken thighs
- 15 pcs fresh lemongrass (sereh)
- Zest of 1 whole lime
- Lime juice
- 3 cloves of garlic
- 1½ Tbsp fish sauce
- 1½ Tbsp corn starch
- 1 tsp sugar
- ¼ tsp white pepper
- 1 lemongrass
- 1 bunch of cilantro
- 1 small red pepper
- 1 egg
- 1 onion
- 1 cup of panko (bread crumbs)
Step 1: Rinse the lemongrass, bruise lightly and set aside. Rinse the chicken thighs and pat dry properly.
Step 2: Chop the lemongrass, onion, garlic, cilantro and red pepper until finely cut. Slice up the chicken thighs in the blender until it has the texture of ground meat.
Step 3: Evenly mix all ingredients for the marinade.
Step 4: Grab 1 lemongrass stem and carefully knead the ground chicken thigh around the stem. Keep adding ground chicken thigh until the skewer has the desired diameter. If the meat is on the loose side, add a little panko to increase consistency.Take a piece of plastic foil and wrap it around the ground chicken thigh part. Let sit in the fridge to firm up. Repeat with the rest of the lemongrass stems.
Step 5: Roast the lemongrass skewers for about 10 minutes and flip halfway.
Step 6: Use sweet & sour sauce as a condiment.
Enjoy your meal!