Recipes Pork and prawn lemongrass skewers

Recipes Pork and prawn lemongrass skewers

Recipes Pork and prawn lemongrass skewers

Recipes Pork and prawn lemongrass skewers Recently engaged Marion Grasby avoids wedding menu meltdown with these foolproof canapes. Pork and prawn lemongrass skewers


  • five lemongrass stalks
  • 200g minced pork
  • 250g medium green prawns, peeled, cleaned, approximately chopped
  • one egg white
  • 1 clove garlic, smashed
  • 1 prolonged red chilli, seeded, roughly chopped
  • 1/4 cup coriander, roughly cut
  • 1/4 glass mint, roughly chopped
  • 1/2 teaspoon terrain white spice up
  • 3 tsps fish sauce
  • 1 teaspoon caster glucose
  • 2 tablespoons vegetable essential oil

Coriander-chilli dipping sauce

  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) white vinegar
  • 1 small red chilli, seeded, carefully chopped


  • Phase 1

    To make sinking sauce, place glucose, vinegar and 60ml (1/4 cup) drinking water in a little saucepan over medium high temperature. Cook intended for 2 minutes or till sugar dissolves. Leave to cool, after that stir inside coriander and chilli. Can make 3/4 glass.

  • 2 Cut ends from 4 lemongrass stalks, after that cut each into several x 6cm lengths to make twelve lemongrass skewers. Set aside.
  • 3 Finely chop whitened part associated with remaining lemongrass stalk (discard rest associated with lemongrass) and put in place the food processor chip with pork, prawns, ovum white, garlic herb, chilli, coriander, mint, whitened pepper, seafood sauce and sugar. Procedure until simply combined.
  • Phase 4

    Using damp hands, move placed tablespoons of pork mixture straight into twelve balls. Shape each ball about the lemongrass skewer to form a little sausage shape. Put on a gently greased range tray and refrigerate intended for 20 a few minutes.

  • Step five Heat oil in the large baking pan over medium high temperature. Working within 2 batches, cook skewers, turning, intended for 6 minutes or till golden and cooked through.
  • Step six Place upon a plate and serve with coriander-chilli dipping spices.