Thai food always conjures up exotic images and it is an assault of the senses with the extreme heat from the bird eye chilli, the sour lemons, green mangoes, silky coconut milk etc, all woven skillfully together…
Ingredients (serves 6 to 8 )
- 500g minced pork (preferably with some fat) **I’ve just realised that all my recipes require fat ;D
- 4 cloves of garlic, crushed or finely chopped
- 5 fresh coriander roots (cilantro), finely chopped **don’t skip this, it really brings out the flavour and gives the meat a lift
- Lime zest to taste **if you’re scrapping directly from the large limes, avoid scrapping too deeply as the white bits just beneath the skin is quite bitter
- 2 tbsp of sugar
- 2.5 tbsp of soy sauce or better still Thai fish sauce (nam pla)
- salt and ground black pepper to taste
- 10cm lengths of lemongrass stalks
Place all the ingredients except the lemongrass stalks into a large bowl and mix well. Bruise 1 lemongrass stalk with the knife to release the flavour and leave it whole with the mix. Let the mix stand for at least 30 minutes.
Divide the mix into equal portions depending on how large you want each skewers to be then mould the mix onto each lemongrass stalk. It helps to dampen your hands before shaping the mixture to prevent it from sticking to the plate or each other.
Cook the skewers either in the oven like I did this time and it should cook in 8 – 10 minutes at 200 deg C or until golden brown and sizzling. Remember to turn it after 4 – 5 minutes. I think it would taste much better cooked over hot coals on the BBQ.
Serve with Thai chilli sauce.