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BBQ Lemongrass, ginger & kaffir lime chicken skewers

BBQ Lemongrass, ginger & kaffir lime chicken skewers

BBQ Lemongrass, ginger & kaffir lime chicken skewers

Auckland-based Cafe Hanoi launched its new summer menu last month, inspired by Executive Chef Nathan Houpapa’s recent trip to Vietnam.

Developed with Cuong Nguyen, Houpapa’s new Head Chef, the menu is a blend of modern and traditional Vietnamese dishes and features new entrees, main courses and salads. Each dish is designed to be eaten in warmer weather and to pair well with Hanoi classics, like Shaking Beef and Crispy Fish rice paper rolls, that are on the menu year-round.

Chef Nathan has put together exclusively for MiNDFOOD a Vietnamese-inspired BBQ dish perfect for summer:

BBQ Lemongrass, ginger & kaffir lime chicken skewers

2kg Chicken Thigh – free range skinless boneless

50g galangal – frozen

80g lemongrass – frozen sliced

20g turmeric – frozen

10g kaffir lime leaf – finely sliced

60g garlic – clove peeled

50g chillies – red

5g Thai chilli – red frozen

80g shallots – peeled

10g five spice

50ml fish sauce

3g mixed peppercorns – crushed

1 tsp turmeric powder

160ml canola oil

60g palm sugar – light

Bamboo skewers

Method

Roughly chop all ingredients except chicken. Blend to a paste in a kitchen blender to make a fine paste.

Cut the chicken into cubes. Marinate the chicken overnight or for at least a few hours. Thread the chicken onto the skewers – (pro tip – soak the skewers in water for a couple of hours beforehand so that they don’t burn on the BBQ).

Grill over a hot BBQ until cooked. Great served with a squeeze of lime.

For more on the Cafe Hanoi menu, click here.

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