Brussels skewers with peanut sauce

To make the peanut sauce, in a pan combine the coriander stalks, chilli, garlic, ginger, sugar and vinegar. Set over a medium heat and cook, stirring, until the sugar is dissolved. Stir in the coconut milk and peanut butter; cook for 3 minutes, then pour in the soy sauce, fish sauce and lime juice. Stir to combine, then remove from the heat and tip into a bowl; set aside.

Bring a pan of salted water to the boil. Halve the sprouts lengthways, then blanch in the boiling water for 2 minutes; drain and set aside to cool a little. Meanwhile, make the marinade. Using a pestle and mortar, smash together the garlic and chilli until you have a paste, then stir in the remaining ingredients.

When the sprouts are cool enough to touch, take 10-12 skewers (about 12cm long) and thread 6-8 sprout halves onto each; transfer to a large plate. Pour the marinade over the sprout skewers and rub it in. Heat a griddle pan until very hot, then cook the skewers for 2 minutes on either side, brushing with more marinade until they are charred all over (you might need to do this in batches). Transfer to a serving platter and serve with the peanut sauce and coriander leaves.