1| Pat spatchcocks dry with paper towel and put in a large bowl. Put lemongrass, galangal, garlic, curry leaves, oil, lime juice and cloves in a food processor and pulse until smooth. Spoon mixture over spatchcocks, stirto combine, and put in the fridge for 1 hour to marinate.
2| Preheat a barbecue grill or chargrill pan to medium. Add spatchcock mixture and cook, turning after
10 minutes, for 20 minutes or until birds are just cooked.
3| Meanwhile, steam choy sum, partially covered, until just tender. Add oyster sauce, chilli and Vietnamese mint to choy sum and toss to combine. Serve with spatchcock on the side.