Try this main course recipe by Trinh Diem Vy, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • 800g boneless chicken thighs, skin off

  • 1 tsp sea salt

  • 1 tbsp sugar

  • ½ tsp coarse black pepper

  • ½ tsp five spice

  • ⅓ cup fresh turmeric or 1 tbsp ground turmeric

  • 2 tbsp garlic, pounded

  • 2 tbsp shallots, pounded

  • ⅓ cup lemongrass, pounded

  • 1 tsp dried chilli flakes

  • 4 Tahitian lime leaves, finely sliced

  • 1 tsp sesame oil

  • 1 tbsp fish sauce

  • 8 wooden skewers, soaked in water 1 hour

  • Extra Tahitian lime leaves, optional


  • 1.

    Cut thighs into 16 pieces and place in a bowl. Add salt, sugar, black pepper and five spice.

  • 2.

    Mix well.

  • 3.

    Pound turmeric, add to chicken with garlic, shallot, lemongrass, chilli, lime leaves, sesame

  • 4.

    Oil and fish sauce. Mix well. (You may want to wear plastic gloves to stop your hands turning

  • 5.

    Yellow if using fresh turmeric.)

  • 6.

    Marinate 30 minutes.

  • 7.

    Thread 2 pieces chicken onto each skewer. Grill 4–5 minutes on each side on a low heat.

  • 8.

    NB: For more flavour young lime leaves may be threaded onto skewers.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 616kj
  • Fat Total 35g
  • Saturated Fat 10g
  • Protein 37g
  • Carbohydrate 37g
  • Sugar 5g
  • Sodium 638mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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