Lime Leaf Chicken with Sweet Chilli and Peanut Dipping Sauce

I saw these in the October issue of 'Olive' magazine and HAD to make them!

You can, of course, make them bigger by just using more and chicken and using longer skewers.

As suggested in the magazine I served them in shot glasses as canapes.

Lime leaves are available in most supermarkets now by 'Bart's' spices. However, if you can find an Asian shop then you can be sure to buy a huge bag for the price you'd pay for a tiny handful in the supermarket.

They come freeze-dried - however, and I have made a discovery! If you soak them in water for about half an hour, they come alive again!

Rice vinegar is sold in most supermarkets too.

*Please note: The following amounts of ingredients are as stated in the magazine and are to make about 20 canapes.

Ingredients

20 small wooded skewers

20 lime leaves

4 skinless chicken breast fillets - cut into small cubes

2 garlic cloves - finely chopped

1 teaspoon of fish sauce

2 tablespoons of runny honey

3 spring onions - finely chopped

2 tablespoons of lime zest 1/2 tablespoon of vegetable oil

For the Dipping Sauce

150ml rice vinegar

175g caster sugar coriander - chopped to make about 1 tablespoon

1 red chilli - de-seeded and finely sliced

1 tablespoon of roasted peanuts - ground

Method

If your lime leaves are dried ones, soak your lime leaves in water for half an hour to soften them. Mix together the garlic, fish sauce, honey, spring onions, lime zest and oil in a dish.

Add the chicken cubes and leave to marinate for at least half an hour in the refrigerator.

To make the dipping sauce: Heat the rice vinegar and sugar.

Once it comes to boil. turn the heat down and cook for about 5 minutes until thickened. Remove from the heat and allow it to cool.

Now transfer the liquid to a jug (so it's easier to pour later). Once it has cooled completely stir in the remaining ingredients and pour into your shot glasses.

Meanwhile, thread each skewer with one lime leave.

Now you can fry your chicken cubes in the pan until nicely cooked through.

Thread one piece of chicken onto each skewer and serve as pictured and serve immediately.