500g boneless, skinned chicken thigh or breast
2 stalks lemongrass
5cm piece ginger, grated
2 red chillies, finely chopped
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon palm sugar, finely chopped
2 tablespoons coconut or peanut oil
100g pandan leaves (Frozen pandan is available from Asian supermarkets. You could use fresh bamboo leaves as an alternative).

These simple little small bites make perfect nibbles for a party or as part of a larger barbecue. Pandan imparts a very distinct flavour and aroma, but don’t eat it!


1.Cut the chicken into 2cm cubes and put in a bowl.
2.Remove the tough outer stalks from the lemongrass then finely chop the tender inner, to about 10cm up the stalk.
3.Add this to the bowl along with the ginger, chilli, soy sauce, fish sauce, sugar and oil and mix well.
4.Cover and refrigerate, preferably overnight.
5.Lay a piece of pandan on the bench and a piece of chicken at one end and wrap up and secure with a toothpick.
6.Heat the barbecue to hot and cook for about 3 minutes each side until the chicken is just cooked (you could do a test on one first to see how fast your barbecue cooks them).

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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