Ingredients: 

• 2 stalks lemongrass, white part only, finely chopped;
• 2 purple asian shallots, finely chopped;
• 1 long red chili, seeded, finely chopped;
• 2 garlic cloves, crushed;
• 1 tbsp brown sugar;
• 1 tbsp dark soy sauce;
• 1 tbsp oyster sauce;
• 2 tsp fish sauce;
• 1 tsp sesame oil;
• 500g chicken thigh fillets, thinly sliced.

Method: Place lemongrass, shallot, chili and garlic in a mortar and gently pound with a pestle until a paste forms. Add sugar, combined sauces and oil, and stir to combine. Place in a glass or ceramic bowl and add the chicken. Stir to combine. Cover with plastic wrap and place in fridge for 1 hour to develop the flavors. Thread the chicken evenly among the skewers. Preheat a char-grill pan on high. Add chicken and cook for 2-3 minutes each side or until cooked through.