- 4 chicken drumsticks
- Chinese cabbage leaves, to serve
- Radish slices, to garnish
- 1/2 cucumber, slices, to garnish
Marinade
- 2 ounces [56 g] fresh cashew or macadamia nuts
- 2 French shallots or 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 2 small fresh chile peppers, seeded and chopped
- 1[2-inch / 5-cm] piece lemongrass
- 1 tablespoon [15 mL] tamarind sauce
- 2 tablespoons [30 mL] soy sauce
- 1 tablespoon [15 mL] Thai fish sauce
- 2 teaspoons [10 g] sugar
- 1/2 teaspoon [2.5 mL] salt
- 1 tablespoon [15 mL] rice vinegar or white wine
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- Using a sharp knife, cut quite a few slits into each drumstick, down to the bone.
- Using a cleaver, cut then throw away the end of the drumsticks.
- For the marinade, finely chop cashew or macadamia nuts into a food processor.
- Add chopped french shallots or onion, crushed garlic, chopped chile peppers and lemongrass.
- Mix.
- Add tamarind sauce, soy sauce, Thai fish sauce, sugar, salt and rice vinegar or white wine.
- Mix once more.
- Arrange chicken drumsticks into a shallow glass dish.
- Evenly pour in marinade; leave drumsticks to marinate, refrigerated, for 8 hours.
- When ready, preheat barbecue to medium intensity.
- Barbecue drained chicken drumsticks onto hot barbecue rack for 25 minutes, turning and coating drumsticks with marinade from time to time.
- Serve chicken drumsticks onto individual plates onto a bed of Chinese cabbage leaves, garnished with radish and cucumber slices.
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