10 chicken drumsticks, skin on
1 large stalk lemongrass, tough outer leaves removed
6 coriander roots, scraped and chopped, leaves reserved
3 cloves garlic, roughly chopped
1 teaspoon ground turmeric
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 tablespoon fish sauce
1 tablespoon vegetable oil
½ cup packed coriander leaves
2 teaspoons fish sauce
2 tablespoons lime juice
1 teaspoon caster sugar
1 spring onion, chopped
½ - 1 long red chilli, seeded and chopped
2 tablespoons vegetable oil
roasted peanuts, sliced red chilli, spring onions and coriander
Slash the chicken twice in the thickest part of each drumstick and place in a shallow dish.
Grate the lemongrass on a fine grater then place in a mortar. Add the coriander roots, garlic, turmeric, brown sugar and black pepper. Pound to a thick paste, ensuring there aren’t any large pieces in the marinade. Stir in the fish sauce and oil then pour over the chicken.
Rub the marinade into the slashes and over the rest of the chicken. Cover and refrigerate for at least 2 hours and preferably overnight. Remove from the oven 1 hour before cooking.
Preheat the barbecue or a ridged grill plate to a medium low heat. Don’t have the barbecue too hot or the chicken will burn before it’s cooked.
Cook the chicken, turning occasionally until the drumsticks are golden brown on all sides and cooked through.
Dipping sauce: Place all the ingredients in a food processor and process until finely chopped.
To serve: Arrange the chicken on a serving platter, top with the garnishes and serve with the dipping sauce.