Sticky Chilli Chicken and Prawns

Serves: 6

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Total Time: 45

Prep Time: 10

Cook Time: 35

• 2  lemongrass stalks, finely chopped
• 1  red chilli, deseeded and finely chopped
• Zest of 1 lime and juice of 2 limes
• 2.5cm (1in) fresh root ginger, finely grated
• 1 tablespoon(s) light muscovado sugar
• 20 gram(s) pack fresh coriander, finely chopped
• 1 tablespoon(s) sunflower oil
• 6  boneless chicken thighs, skin on
• 12  raw tiger prawns, shelled

Method

1. Put the lemongrass, chilli, lime zest and juice, ginger, sugar, half the coriander and the oil in a bowl. Stir well and season. Put the chicken and prawns in a dish and pour over the marinade. Turn the pieces to coat, then cover and chill for 30min or overnight.
2. Preheat the grill to medium. Lay the chicken pieces under the grill and cook for 25-30min, turning and brushing with the marinade halfway through cooking. Add the prawns and continue to cook for 3-4min until cooked through - the chicken skin should be golden and crisp. Transfer to a bowl to cool, then sprinkle with the remaining coriander.
3. Shred the chicken into bite-size pieces. Put into a sealable box with the prawns, seal and chill. Serve in a bowl with Vietnamese Rice Salad (see below).
4. Prepare ahead Make recipe and store in an airtight container in the fridge for up to a day.

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