Mango satay with a lemongrass dip

Ingredients

For the mango satay

1 mango
10 g Bresc Thai yellow curry
5 g coriander, chopped
5 g Thai basil, chopped
15 g honey
10 g teriyaki sauce
4 stalks lemongrass
¼ head iceberg lettuce, sliced

For the dip

20 g sambal badjak (spicy Indonesian condiment)
4 g Bresc Ginger puree
4 g Bresc Lemongrass puree
10 g soy sauce

Preparation method

Mix all the ingredients for well together. Clean the mango and cut into cubes. Marinate it with the Thai yellow curry, honey and teriyaki, coriander and basil. Skewer the mango on the lemongrass. Preheat the grill or barbecue. Grill the skewers and serve them with some sliced iceberg lettuce and the dip.