Mushroom, chicken and lime skew­ers

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing: 8 min­utes Serves: 4 as main, 8 as starter In­gre­di­ents 4 gar­lic cloves, chopped 2 red ba­nana chill­ies, de­seeded, roughly chopped 2 small red chill­ies, (seeds in) roughly chopped 2 tbsp grated palm sugar or brown sugar 2 large limes, juiced

1⁄4 cup fish sauce 24 medium but­ton mush­rooms, trimmed 3 chicken breast fil­lets, trimmed, cut into 2.5cm pieces 24 kaf­fir lime leaves, op­tional


Com­bine gar­lic, ba­nana chill­ies, red chill­ies, sugar and 1⁄3 cup of lime juice in a small food pro­ces­sor. Process un­til well com­bined. Pour into a jug. Add fish sauce and 1⁄4 cup wa­ter. Stir to com­bine. Place the mush­rooms and chicken in sep­a­rate bowls. Pour 1⁄4 cup mari­nade over the mush­rooms and 1⁄4 cup over the chicken. Cover and stand 15 min­utes un­til mush­rooms ab­sorb the mari­nade. Thread the chicken, lime leaves, mush­rooms and lime wedge al­ter­nately onto skew­ers. Pre­heat bar­be­cue plate on medium-high. Lightly grease the plate and cook skew­ers, bast­ing with a lit­tle of the re­main­ing mari­nade, 5-8 min­utes, turn­ing un­til cooked through. Serve with re­main­ing mari­nade as dip­ping sauce as a starter or with dip­ping sauce, salad and steamed rice as a main.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.