1
Take the chicken mince out of the fridge. Finely chop the shallot.
2
In a bowl, mix the minced chicken with shallot, coconut, coconut milk, lime juice, sambal sauce and turmeric. If the minced meat is still a little too wet, mix in some breadcrumbs. Divide into 6 equal portions.
3
Wash the lemongrass stalks (not too long). Now knead each portion of minced meat around 1 stem at the top, distributing as evenly as possible.
4
Heat the barbecue or grill pan. Place the skewers on the grill and turn them over regularly. Fry the skewers all around until cooked and browned. Serve with rice and peanut sauce.
