- 500g chicken thigh fillets, excess fat trimmed, roughly chopped
- 150g green prawn meat, cleaned
- 1 medium red onion, cut into quarters
- 2 cloves garlic
- ½ cup each mint and Thai basil leaves
- 3 stems lemongrass, white tender part, very finely chopped
- ½ cup (90g) rice flour
- 2 tsp fish sauce
- freshly ground black pepper
- extra fresh mint and basil leaves, to serve
- lime wedges, to serve
- Attach fine grinding plate to food grinder and stand mixer. Feed some chicken and prawns into hopper, then turn mixer to speed 4 and push chicken down with stomper.
- Repeat with remaining chicken, prawns, onion, garlic, mint, basil and lemongrass into mixing bowl. Add rice flour, fish sauce and season with pepper.
- Attach flat beater to stand mixer. Turn to speed 4 and mix for 1-2 minutes, or until mixture is well combined and sticky.
- With wet hands, divide mixture into 8, shaping it around wooden chop sticks, celery stems or lemongrass stems. The mixture will be very soft so work gently and lightly, keeping your hands wet.
- Brush a large oven tray or baking sheet with oil. Preheat grill to high and grill for about 8 minutes, turning often until golden and cooked through.
- Serve with fresh herbs and lime juice.
- Soak wooden chop sticks in water for 30 minutes to help prevent them burning. Cheap wooden chop sticks are available from Asian food stores or a selection of sticks can be made from celery, lemongrass, etc.