• 15 lime leaves
  • 2 garlic cloves
  • 2 tsp fish sauce
  • 1 Tbsp palm sugar
  • 3 spring onions, chopped
  • vegetable oil
  • 4 chicken breasts, cut into small cubes
  • 150 ml rice or palm vinegar
  • 200g Palm or Coconut sugar
  • 1 tbsp chopped coriander
  • 1 medium red chillie, finely sliced
  • 1 tbsp roasted peanuts, ground
  1. Soak 20 wooden skewers in water. Take 15 lime leaves, pull off the stalks and chiffonade. Leave the remaining ones whole.
  2. Combine the garlic, fish sauce, sugar, spring onions and vegetable oil .
  3. Skewer the chicken, place in a flat dish and pour over the marinade. Refrigerate for at least 30 minutes or until ready to grill.
  4. Make the dipping sauce by heating the lime juice and sugar.  Cool then add the remaining ingredients.
  5. Grill the chicken on a bbq, or other grilling device, about 2-3 minutes each side. Serve with the  dipping sauce.