Recently engaged Marion Grasby avoids wedding menu meltdown with these foolproof canapes.
Prep Time : 0:40 | Cook Time : 0:15 | Total Time : 0:55 | Serving : 12 person.
Ingredients
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5 lemongrass stalks
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200g minced pork
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250g medium green prawns, peeled, cleaned, roughly chopped
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1 egg white
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1 clove garlic, crushed
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1 long red chilli, seeded, roughly chopped
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1/4 cup coriander, roughly chopped
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1/4 cup mint, roughly chopped
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1/2 teaspoon ground white pepper
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3 teaspoons fish sauce
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1 teaspoon caster sugar
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2 tablespoons vegetable oil
Coriander-chilli dipping sauce
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55g (1/4 cup) caster sugar
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60ml (1/4 cup) white vinegar
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1 small red chilli, seeded, finely chopped
Method
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Step 1
To make dipping sauce, place sugar, vinegar and 60ml (1/4 cup) water in a small saucepan over medium heat. Cook for 2 minutes or until sugar dissolves. Leave to cool, then stir in coriander and chilli. Makes 3/4 cup.
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Step 2
Trim ends from 4 lemongrass stalks, then cut each into 3 x 6cm lengths to make 12 lemongrass skewers. Set aside.
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Step 3
Finely chop white part of remaining lemongrass stalk (discard rest of lemongrass) and place in a food processor with pork, prawns, egg white, garlic, chilli, coriander, mint, white pepper, fish sauce and sugar. Process until just combined.
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Step 4
Using damp hands, roll heaped tablespoons of pork mixture into 12 balls. Shape each ball around a lemongrass skewer to form a small sausage shape. Place on a lightly greased oven tray and refrigerate for 20 minutes.
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Step 5
Heat oil in a large frying pan over medium heat. Working in 2 batches, cook skewers, turning, for 6 minutes or until golden and cooked through.
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Step 6
Place on a platter and serve with coriander-chilli dipping sauce.