Lok lok

Ingredients

• 2 litres (8 cups) chicken stock (see page 186)
• Peanut sauce (see page 190), to serve
• Vinegared chilli sauce (see page 174), to serve
• Spicy dipping sauce
• 2 long red chillies, roughly chopped
• 3 bird’s eye chillies, roughly chopped
• 7 red shallots, sliced
• 2 lemongrass stalks, white part only, sliced
• 3 garlic cloves, peeled
• 125 ml (½ cup) vegetable oil
• 100 ml (3½ fl oz) chilli sauce
• 1 teaspoon sugar
• Pinch of salt
• Skewer ingredients
• 300 g (10½ oz) beef, chicken and/or pork fillet, cut into bite-sized pieces
• 500 g (1 lb 2 oz) medium raw prawns (shrimp), peeled and deveined
• 350 g (12½ oz) cuttlefish, cleaned and cut into 4 cm (1½ in) squares
• 250 g (9 oz) fish balls (see notes, page 79)
• 200 g (7 oz) crabsticks
• 10 tofu puffs
• 10 hard-boiled quail eggs, shelled
• 250 g (9 oz) button mushrooms, halved