Canape

Lime leaf chicken with sweet chilli and peanut dipping sauce
1. 

35 lime leaves
2 garlic cloves
2 tsp fish sauce
2 tsp honey
2 spring onions, chopped
vegetable oil
4 chicken breasts, cut into small cubes

PEANUT CHILLI DIPPING SAUCE
150ml rice vinegar
175g caster sugar
1 tbsp coriander, chopped
1 medium red chilli, finely sliced
1 tbsp roasted peanuts, ground

Soak 20 wooden skewers in water. Take 15 lime leaves, pull off the stalks and finely chop. Leave the remaining ones whole. Combine the garlic, fish sauce, honey, spring onions and vegetable oil in a food processor. Skewer the chicken with 1 whole lime leaf in between the cubes. Put in a flat dish and pour over the marinade. Chill for at least 30 mins or until ready to grill.

Make the dipping sauce by heating the rice vinegar and sugar. After it boils, turn the heat down and cook for about 3mins until thickened. Cool then add the remaining ingredients. Cook the chicken on a BBQ, grill or frying pan until brown, about 2-3 mins each side. Serve with the dipping sauce.

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