Instructions: Mix the above ingredients in a bowl and marinate half an hour prior to using

(except bean curd sheets).

Place the chicken mixture on the centre of the beancurd sheet and roll into little sausage forms.

Tie both ends with corn husk or strips of leek.

Grill the chicken bon bon under a moderate temperature, until golden brown.

CORIANDER SESAME SAUCE:
Heat water and lemon juice in a pot, add pure palm sugar to dissolve.

Reduce the content until it becomes a light syrup. Add the onions and chilli.

Remove to cool.

Blend the light syrup with the coriander and sesame seeds until it becomes a smooth sauce.

This sauce can be made and stored for a couple of weeks in an air-tight jar and kept in the refrigerator.

To serve:
Cut the crispy grilled Bon Bon into thick slices, place on a few avocado wedges and spoon the coriander sesame sauce evenly on the chicken slices.

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