Asian

Lemongrass Pork Skewers
1. 

8 lemongrass stems 
500g minced pork
1 tbsp cornflour
1.5 tbsp fish sauce
2 shallots, finely chopped
2 tbsp sriracha chilli sauce, plus more to serve
2 tbsp coriander finely chopped
oil
100g green beans, topped, tailed and finely chopped
a pinch sugar
Half a lime, juiced
1 head round lettuce

Peel the lemongrass stems until you reach a nice smooth, fresh looking stalk. Tip the pork into a bowl. Mix the cornflour into 1 tbsp fish sauce and add this to the pork along with the shallots, sriracha and coriander. Season well and mix everything together with your hands.

Divide the mixture into 8 pieces and then mould each piece around a lemongrass stalk, leaving about l cm free at one end. Very lightly brush with oil. Mix the beans with the remaining fish souce, sugar and lime juice.

Heat a large frying pan to medium and cook the skewers flat, turning them so they colour all over and cook through - this will take about 20 minutes. Fat will come out of the pork mince, so tip any excess off as you cook.

Serve in lettuce leaf cups, sliding the pork off the lemongrass and adding some green beans and dressing with more sauce.

• 10
• 20
• 50
• < Prev
• 1
• 4
• 7
• 10
• 13
• 19
• Next >