Lemongrass Chicken Wings
Ingredients (serves 6):
1kg chicken wings
3 lemongrass
5 garlic cloves, minced
3 tbsp fish sauce
1 ½ tbsp honey
cracked black pepper (to taste)
Method:
Using a zester grater, grate the whites of your lemongrass and place in a bowl. Chop the remaining
lemongrass into small sections and use the back of the knife to smash the lemongrass to allow it to
release its flavour.
Add fish sauce, minced garlic, honey and pepper to the bowl and mix to combine. Add the chicken
wings and coat. Cover and refrigerate overnight.
Place on your table and grill using the grill plate.
Bean Sprout Salad
Ingredients (serves 4):
200g bean sprouts
1 garlic clove, minced
1 tbsp soy sauce
2 tsp sesame oil
¼ tsp sugar
1 tbsp sesame seeds
1 tbsp chives
Method:
Toast sesame seeds and set aside. Boil the bean sprouts in salted water until just transparent. Drain
thoroughly. When cool, use hands to squeeze out excess water.
Combine remaining ingredients. Serve as side dish.