Name: Lemongrass pork and prawn skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 250 gram uncooked king prawns, peeled, deveined; 350 gram pork mince; 2 teaspoon finely grated fresh ginger; 2 clove garlic, crushed; 2 tablespoon chopped coriander, plus extra leaves to serve (optional); 1 tablespoon grated palm sugar; 1/4 teaspoon salt; 8 lemongrass stalks; cooking oil spray; Dipping sauce; 2 tablespoon fish sauce; 2 tablespoon lime juice, plus lime wedges to serve; 1 tablespoon honey; 1 tablespoon chopped coriander

Ingredients

250 gram uncooked king prawns, peeled, deveined

350 gram pork mince

2 teaspoon finely grated fresh ginger

2 clove garlic, crushed

2 tablespoon chopped coriander, plus extra leaves to serve (optional)

1 tablespoon grated palm sugar

1/4 teaspoon salt

8 lemongrass stalks

cooking oil spray

Dipping sauce

2 tablespoon fish sauce

2 tablespoon lime juice, plus lime wedges to serve

1 tablespoon honey

1 tablespoon chopped coriander

Method

1.Place prawns in a food processor and process until finely chopped. Add pork, ginger, garlic, coriander, sugar and salt. Process until combined.

2.Trim tops and pale ends of lemongrass stalks until 15cm long. Finely chop pale ends and set aside for dressing. Discard tops. Using back via knife, lightly bruise lemongrass stalks to release flavour. Divide pork mixture into 8 portions and shape around lemongrass stalks. Place on a baking tray lined with plastic wrap, cover and refrigerate for 30 minutes.

3.Meanwhile, to make dipping sauce, combine fish sauce, lime juice, honey, coriander and reserved lemongrass in a small bowl.

4.Heat a char-grill on medium. Spray lemongrass skewers with cooking oil and grill for 8-10 minutes, turning occasionally, until cooked through. Serve with dipping sauce, lime wedges and extra coriander leaves, if you like.

Women's Weekly Food