烤香茅鸡串
材料 : 可以做出20串
蒜头 1+1/2 大匙 (切碎)
姜 1大匙 (切碎)
红辣椒 2条
巴西叶 2大匙 (切碎)
姜 1大匙 (切碎)
红辣椒 2条
巴西叶 2大匙 (切碎)
香茅 2茶匙 (白色部份, 切碎)
鱼露 1茶匙
酸甘汁 1大匙
盐 适量
鸡蛋 1个
香茅 10枝
酸甘汁 1大匙
盐 适量
鸡蛋 1个
香茅 10枝
抹面（A) ：
香茅 1茶匙 (切碎)
水 3茶匙
油 3茶匙
油 3茶匙
做法 :
1. 香茅洗干净后， 用擀面棍把香茅稍微上下杆一下， 以释放香味。 把香茅切半备用。
2. 鸡肉碎加入 蒜头碎， 姜碎， 辣椒碎，香茅碎， 巴西叶， 酸甘汁， 鱼露， 盐。混合好。
3. 鸡蛋打散后加入。混合。
4. 手掌放些油， 把肉碎包裹着香茅， 然后放入冰箱30分钟备用。
5. 预热烤箱180'C. 鸡肉串两面都抹上(A), 烤10分钟， 翻面，再抹上 (A), 继续烤10分钟或至熟。
2 tsp sugar
1 tsp finely chopped lemongrass stalk
3 tsp water
2. 鸡肉碎加入 蒜头碎， 姜碎， 辣椒碎，香茅碎， 巴西叶， 酸甘汁， 鱼露， 盐。混合好。
3. 鸡蛋打散后加入。混合。
4. 手掌放些油， 把肉碎包裹着香茅， 然后放入冰箱30分钟备用。
5. 预热烤箱180'C. 鸡肉串两面都抹上(A), 烤10分钟， 翻面，再抹上 (A), 继续烤10分钟或至熟。
Grilled Lemongrass Chicken Skewers
Ingredients :
750g chicken mince
1+1/2 tbsp garlic paste
1 tbsp ginger paste
2 red chillies
2 tbsp basil leaves, finely chopped
2 tsp lemongrass stalk, very finely chopped
1 tsp fish sauce, optional
1 tbsp lime juice
salt
1 egg
10 nos lemongrass stalks
1+1/2 tbsp garlic paste
1 tbsp ginger paste
2 red chillies
2 tbsp basil leaves, finely chopped
2 tsp lemongrass stalk, very finely chopped
1 tsp fish sauce, optional
1 tbsp lime juice
salt
1 egg
10 nos lemongrass stalks
For the basting liquid :
1 tsp finely chopped lemongrass stalk
3 tsp water
3 tsp oil
Method :
1. Wash the lemongrass stalks and pat dry. Run a rolling pin along the length of the stalks in order to release the aromatic oils. Cut the stalk into 2 (each piece should be about 5 inches long) and set aside.
2. Into the chicken mince, add the ginger garlic pastes, chopped red chillies, finely chopped basil, lemon juice, salt and fish oil, if using, and mix well.
3. Lightly beat the egg and add it to the chicken mince. Mix well.
4. Dab a little oil over your palms, shape each ball of mince around one end of the lemongrass stalk and place over a baking tray lined with aluminium foil. Cover and chill in the fridge for at least 30 minutes or longer.
5. Pre-heat the oven/grill to 180 deg C. Brush the top side of the skewers with the basting liquid and grill for 10 minutes. Turn them over, brush with the basting liquid and grill for a further 10 minutes or until done.
2. Into the chicken mince, add the ginger garlic pastes, chopped red chillies, finely chopped basil, lemon juice, salt and fish oil, if using, and mix well.
3. Lightly beat the egg and add it to the chicken mince. Mix well.
4. Dab a little oil over your palms, shape each ball of mince around one end of the lemongrass stalk and place over a baking tray lined with aluminium foil. Cover and chill in the fridge for at least 30 minutes or longer.
5. Pre-heat the oven/grill to 180 deg C. Brush the top side of the skewers with the basting liquid and grill for 10 minutes. Turn them over, brush with the basting liquid and grill for a further 10 minutes or until done.
