Darren had kept this recipe for about a year, ripped out of some magazine, he have finally got round to making it this weekend and I can’t believe we didnt make it sooner, the dipping sauce is so yummy. Hmmm wonder if we could bottle it and sell it?!!
Whizz up the following in a food processor, 2 garlic cloves, 2 tsp fish sauce (we used three crabs – thks Leluu of F&L for the fish sauce tip!) 2 tbsp honey, 3 chopped spring oinions, 4 shredded lime leaves (if you can’t get fresh buy dried and put them in hot water for a minute) and little veg oil. Cut up 4 chicken breast in cubes and put into the above marinade.
For the dipping sauce, heat 150 ml of rice vinegar with 175g golden caster sugar once it’s come to the boil and simmer for 3 mins. Once cooled add tbsp chopped coriander, 1 sliced chilli and 1 tbsp ground roasted peanuts.