Directions

To Prep

1. Soak 12 bamboo skewers in water.
2. In a small frying pan, sauté the shallot over medium heat until translucent. Add the red curry paste and stir for a minute, or until fragrant. Add the grated carrot. Stir to combine, then remove from the heat.
3. Once the mixture has cooled, combine with the chicken mince, chopped coriander, egg and bread crumbs. Using your hands, shape the mixture into 10-12 small, thick sausages. Slide a skewer through the centre of each of the sausages and place in the fridge for 30 mins to firm up.

Make the Dipping Sauce

1. Combine the peanut butter, garlic, ginger, rice wine vinegar, soy sauce, maple syrup and sesame oil in a blender with 2 tbsp of cold water. Whiz to combine.

To Cook

1. Heat a BBQ plate on medium-high. Remove the skewers from the fridge, and cook for 2-3 mins each side, or until the chicken has cooked through.

To Serve

1. Serve the skewers with the dipping sauce, slices of lime, and a sprinkle of chilli, chopped peanuts and coriander.