Indonesian Chicken Skewers

Step 1: Place the onion, garlic, chilli, ginger, sugar and 1 tablespoon grapeseed oil in a food processor and process until smooth and season with salt and pepper.

Step 2: Transfer 2/3 of the chilli mixture to a bowl and reserve, setting aside.

Step 3: Add lemongrass, lime rind, juice and kecap manis to remaining chilli mixture and process until smooth and transfer to a bowl and add chicken, tossing to coat.

Step 4: Thread chicken on to 8 pre-soaked wooden skewers.

Step 5: Heat a non stick frying pan over medium low heat and add the reserved chilli mixture and cook, stirring for 2 minutes or until aromatic and then add the coconut and cook, stirring for 2 minutes or until aromatic and then add water and cook, stirring, for 3 minutes or until thick and then transfer to a bowl.

Step 6: Preheat a barbecue or chargrill pan pn medium high.

Step 7: Drizzle chicken with remaining oil and cook, turning for 10 minutes or until cooked through.

Step 8: Meanwhile, bring a big saucepan of salted water to the boil and cook beans for 2 minutes and then add wombok and sprouts and cook for 1 minute or until tender crisp and then refresh under cold running water and drain well.

Step 9: Add vegetables to chilli mixture and toss to combine and serve with skewers, lime halves and extra kecap manis.