Delectably Speared!

2 Chicken breasts, cut in half lengthwise and cut into three equal pieces

4 Stalks of lemongrass, cleaned and cut at the leaf tip on a sharp bias

4 spring onions / scallions, the white part removed from the green and cut into two equal pieces on the bias. Finely chop the greens for garnish.

2 tbsp Dark soya sauce

1 tbsp Sriracha hot sauce (or any hot sauce of your liking)

1 tbps Sesame oil

1/2 tbsp Toasted sesame seeds

1/2 tbsp Bird chill pepper

1 tsp Light soya sauce

1 tsp Chinese white rice vinegar

• Combine the chicken with the soya sauce, sesame oil and hot sauce and allow to marinate refrigerated for  at least an hour.
• Using each stalk of lemongrass as a skewer, pierce a piece of chicken, followed by a scallion and repeat until you have three pieces of chicken and two pieces of onion on each stalk of lemongrass.
• Grill until done and season with the toasted sesame seeds, bird chilli and finely chopped scallion.
• Serve with an equal part mixture of light soya and white rice vinegar.

Tip: Serve with Kroepoek, Indonesian prawn crackers, for a tasty appetiser with drinks.