Moo ping rabbit
Ingredients
- 600 g Rabbit, cut into thin strips
- Wooden skewers, pre-soaked for 20 mins
Marinade
- 6 Garlic cloves, peeled
- 1 Lemongrass stalk, hard outer layer removed and roughly chopped or you can use lemongrass paste
- 2 tbsp Sugar
- 3 tbsp Coconut milk
- 2 tbsp Fish sauce
- 1 tbsp Light soy sauce
- 1 tbsp Coriander stalks, finely chopped
- 2 tsp vegetable oil
Dipping sauce
- 1 tbsp Fish sauce
- 1 tsp Sugar
- 1 tsp Chilli flakes
- 1 tbsp Coriander leaves
- 1 Shallot, finely diced (or red onion)
- Juice from 1–2 limes
Instructions
- In a pestle and mortar, pound the garlic and lemon with a small pinch of salt until you have a paste.
- Mix with all the other marinade ingredients and pour over the pheasant. Cover and refrigerate for a couple of hours, or ideally overnight.
- When ready to cook, thread the pheasant onto the skewers and set up a barbecue up for direct grilling.
- When the coals are white all over and the flames have died down, cook the skewers, turning very frequently to ensure they cook and caramelise but don’t catch and burn. If the barbecue is too hot, move them to the sides.
- For the dipping sauce, mix everything together with a couple of tablespoons of water (add more if needed). It should be hot, sweet, sour and salty.
- Serve alongside the skewers.