Grilled drumsticks with Vietnamese mint and chilli

Babiche Martens

Ingredients

1 sprig	Spring onion, (sliced)
½ cup	Vietnamese mint leaves, (or substitute with english mint)
1 clove	Garlic, (chopped)
2 cm	Ginger, (chopped)
2 Tbsp	Sherry, (or rice wine)
1 tsp	Sesame oil
1	Red chilli, (small, chopped)
¼ cup	Vegetable oil
2 tsp	Palm sugar, (or brown sugar)
1	Lime, (zest and juice of)
1 to taste	Salt
12	Chicken drumsticks
1 to fry	Oil

Directions

1. Use either a blender, mortar and pestle or a food processor to combine the paste ingredients until smooth.
2. Using a sharp knife, slash the meatiest part of the drumstick three times through to the bone.
3. Heat the barbecue. Brush the paste over the chicken and cook.
4. Brush every five minutes until cooked - about 30 minutes, depending on the size of the drumsticks.