KEY POINTS:
Enough for 12 drumsticks
To make the paste:
1 spring onion, sliced
1/2 cup Vietnamese mint leaves (or substitute with English mint)
1 large garlic clove, chopped
1cm x 2cm piece of ginger, chopped
2 tbsp sherry or rice wine
1 tsp sesame oil
1 small red chilli, chopped
1/4 cup vegetable oil
2 tsp palm or brown sugar
Zest and juice of 1 lime
Salt to taste
12 chicken drumsticks
Oil for the barbecue
Use either a blender, mortar and pestle or a food processor to
combine the paste ingredients until smooth.
Using a sharp knife, slash the meatiest part of the drumstick three times through to the bone.
Heat the barbecue. Brush the paste over the chicken and cook. Brush
every five minutes until cooked - about 30 minutes, depending on the size of the drumsticks.