Ingredients
For the satay
- 4 stalks lemongrass
- 20 g Bresc Lemongrass puree
- 15 g soy sauce
- 8 g oyster sauce
- 5 g Bresc Garlic puree
- 15 g fish sauce
- 300 g chopped chicken thighs, skin removed
- 2 sprigs Thai basil
- 2 stalks spring onion
- 8 g coriander, chopped
- 3 g 5 spices powder
- 3 g black pepper
- prawn crackers
For the sauce
- 2.5 dl ready-made satay sauce
- 20 g hoisin sauce
- 10 g Bresc Strattu
- 1 dl chicken stock
- ½ dessertspoon Bresc Lemongrass Puree
- ½ dessertspoon Bresc Pesto garlic puree
- 1 dessertspoon Bresc WOKchilli
- 1 dessertspoon sugar