Grilled drumsticks with Vietnamese mint and chilli
( SERVES 12 )
Photo by Babiche Martens
|1 sprig||Spring onion, (sliced)|
|½ cup||Vietnamese mint leaves, (or substitute with english mint)|
|1 clove||Garlic, (chopped)|
|2 cm||Ginger, (chopped)|
|2 Tbsp||Sherry, (or rice wine)|
|1 tsp||Sesame oil|
|1||Red chilli, (small, chopped)|
|¼ cup||Vegetable oil|
|2 tsp||Palm sugar, (or brown sugar)|
|1||Lime, (zest and juice of)|
|1 to taste||Salt|
|1 to fry||Oil|
- Use either a blender, mortar and pestle or a food processor to combine the paste ingredients until smooth.
- Using a sharp knife, slash the meatiest part of the drumstick three times through to the bone.
- Heat the barbecue. Brush the paste over the chicken and cook.
- Brush every five minutes until cooked - about 30 minutes, depending on the size of the drumsticks.