500g chicken mince
1 long red chilli, roughly chopped
2cm piece ginger, peeled and finely grated
2 spring onions, roughly chopped
1/4 cup coriander leaves
1 Tbsp fish sauce
4 stalks lemongrass, trimmed and halved
1 Tbsp vegetable oil
Sweet chilli sauce, to serve
1 Place the chicken, chilli, ginger, spring onion, coriander and fish sauce in the bowl of a food processor and process until smooth. Divide mixture into 8 portions and, using damp hands, shape each portion around a lemongrass skewer.
2 Heat the oil in a large non-stick frying pan over medium heat. Cook the chicken skewers for 8-10 minutes, turning occasionally, or until cooked through. Serve with sweet chilli sauce.
* For more recipes by Donna Hay click here.