Pork and prawn lemongrass skewers

Tasty Pork and prawn lemongrass skewers Recipe

Recently engaged Marion Grasby avoids wedding menu meltdown with these foolproof canapes.
Pork and prawn lemongrass skewers
Prep Time : 0:40 | Cook Time : 0:15 | Total Time : 0:55 | Serving : 12 person.


  • 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

  • 1/4 cup coriander, roughly chopped

  • 1/4 cup mint, roughly chopped

  • 1/2 teaspoon ground white pepper

  • 3 teaspoons fish sauce

  • 1 teaspoon caster sugar

  • 2 tablespoons vegetable oil

Coriander-chilli dipping sauce

  • 55g (1/4 cup) caster sugar

  • 60ml (1/4 cup) white vinegar

  • 1 small red chilli, seeded, finely chopped


  • 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.

  • Step 2

    Trim ends from 4 lemongrass stalks, then cut each into 3 x 6cm lengths to make 12 lemongrass skewers. Set aside.

  • 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.

  • 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.

  • 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.

  • Step 6

    Place on a platter and serve with coriander-chilli dipping sauce.

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