||Cut the lamb into long thin strips. Combine the lamb strips with the ginger, garlic, sugar, fish sauce and sesame oil. Cover and place in the refrigerator for 2-3 hours if time permits (30 mins is sufficient).
||Soak 8 bamboo skewers in cold water. Combine the lime juice, sweet chilli sauce, chopped coriander and chilli. Spoon into a small bowl to serve as a sauce alongside the lamb.
||Thread the lamb onto the skewers. Brush lamb lightly with oil. Preheat the barbecue char-grill plate to hot before adding the skewers.
||Let the lamb skewers cook on one side until moisture appears before you turn. Cook for 2-3 minutes on each side. Remove from the heat and cover loosely with foil to rest skewers for 2 minutes before serving. Serve the lamb sprinkled with the toasted sesame seeds, serve the sauce on the side.
||Serving suggestion: Serve with steamed jasmine rice.