Vietnamese satay in a spicy satay sauce - Bresc BV

Ingredients

• 4 stalks lemongrass
• 20 g Bresc Lemongrass puree
• 15 g soy sauce
• 8 g oyster sauce
• 5 g Bresc Garlic puree
• 15 g fish sauce
• 300 g chopped chicken thighs, skin removed
• 2 sprigs Thai basil
• 2 stalks spring onion
• 8 g coriander, chopped
• 3 g 5 spices powder
• 3 g black pepper
• prawn crackers
• 2.5 dl ready-made satay sauce
• 20 g hoisin sauce
• 10 g Bresc Strattu
• 1 dl chicken stock
• ½ dessertspoon Bresc Lemongrass Puree
• ½ dessertspoon Bresc Pesto garlic puree
• 1 dessertspoon Bresc WOKchilli
• 1 dessertspoon sugar