Sticky five-spice chicken wraps with nuoc cham and peanut sauce

Food and Travel (UK) - - Contents -

SERVES 4

4 chicken thighs, bone­less and skin­less

1 stalk le­mon­grass

3 gar­lic cloves, peeled

25g ginger, peeled and freshly chopped

2tbsp fish sauce

½tsp honey

1½tsp five-spice pow­der

1tbsp oys­ter sauce (op­tional) 150g bean sprouts bunch Thai basil

20g co­rian­der, leaves picked 20g mint, leaves picked

4 large ro­maine or cos leaves 1-2tbsp sun­flower oil

For the nuoc cham dress­ing

1 gar­lic clove, peeled

25g ginger, peeled and finely grated

1 red chilli, de­seeded and roughly chopped

¾tbsp caster sugar juice 1½ limes

2tbsp fish sauce

For the peanut sauce

½tbsp peanut but­ter ½tbsp soy sauce 1tsp fish sauce juice ½ lime

4 wooden skew­ers pes­tle and mor­tar

Bash the chicken thighs be­tween two large pieces of parch­ment pa­per un­til thin. Slice each one into three strips and set aside. Soak the wooden skew­ers in cold water for at least 20 min­utes.

Pound the le­mon­grass, gar­lic and ginger in the pes­tle and mor­tar un­til you have a rough paste. Add the fish sauce, honey, five-spice pow­der and oys­ter sauce, if us­ing. Mix well, pour over the chicken and al­low to mar­i­nate for a min­i­mum of 2 hours.

To make the nuoc cham dress­ing, pound the gar­lic, ginger, chilli and sugar to a smooth paste in the pes­tle and mor­tar. Add the lime juice and fish sauce and com­bine well. Set aside.

Com­bine all the peanut sauce in­gre­di­ents with ½ ta­ble­spoon warm water and mix un­til smooth.

Thread the chicken on to the skew­ers and al­low to come to room tem­per­a­ture for 10 min­utes or so. Place a fry­ing pan or grid­dle pan over a high heat and add the sun­flower oil. When the pan is re­ally hot, add the chicken and cook for 10 min­utes, turn­ing reg­u­larly so that it be­comes nicely charred and crispy all over.

Dress the bean sprouts and herbs with half the nuoc cham dress­ing, re­serv­ing the other half for dip­ping. Place a spoon­ful of the bean sprout mix on a let­tuce leaf, top with chicken, driz­zle with the peanut sauce and serve along­side the left­over nuoc cham.

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