600 g chicken mince
1 tbsp rice flour
1 tbsp fish sauce
1 tbsp crushed garlic
2 finely chopped eschalots
- Place all the ingredients into a bowl and season to taste with pepper. Mix thoroughly to combine.
- Divide into 12 portions and shape each around a soaked bamboo skewer to form sausage shapes. Chill until required.
- Preheat a barbecue or chargrill pan over medium heat until hot. Spray skewers with oil and cook for 6-8 min, turning often, or until cooked through. Serve skewers a rice noodle salad, lime wedges, sliced red chilli and chopped peanuts if desired.