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

• 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

Method

• 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.