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Pork and prawn lemongrass skewers
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Newly engaged Marion Grasby creates stress-free wedding canapes.
Ingredients:
  • 5 lemongrass stalks
  • 200g minced pork
  • 250g medium green prawns, peeled, cleaned, roughly chopped
  • 1 egg white
  • 1 clove garlic, crushed
  • 1 long red chilli, seeded, roughly chopped
  • 62.50 ml coriander, roughly chopped
  • 62.50 ml mint, roughly chopped
  • 1/2 tsp ground white pepper
  • 18.30 gm fish sauce
  • 5.00 gm caster sugar
  • 36.80 gm vegetable oil
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) white vinegar
  • 1 small red chilli, seeded, finely chopped
Instructions:
  • Combine sugar, vinegar, and 60ml (1/4 cup) water in a small saucepan over medium heat. Cook until sugar dissolves, about 2 minutes. Let it cool, then mix in coriander and chili. Enjoy your 3/4 cup of dipping sauce.
  • Prepare 4 lemongrass stalks by trimming the ends and cutting each into 12 pieces measuring 3 x 6cm to create lemongrass skewers. Reserve for later use.
  • Chop the white part of the remaining lemongrass stalk finely, excluding the rest of the lemongrass. Add it to a food processor along with pork, prawns, egg white, garlic, chili, coriander, mint, white pepper, fish sauce, and sugar. Pulse until ingredients are just combined.
  • With moistened hands, form the pork mixture into 12 balls using heaped tablespoons. Wrap each ball around a lemongrass skewer to create small sausage shapes. Place them on a lightly greased oven tray and chill in the refrigerator for 20 minutes.
  • In a large frying pan over medium heat, heat oil. Cook skewers in 2 batches, turning occasionally, for 6 minutes until golden and fully cooked.
  • Transfer the dish to a serving platter and accompany it with a flavorful coriander-chilli dipping sauce.

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