Ingredients
| 13 stems lemongrass | |
| 500g pork mince | |
| 2 cloves garlic, minced | |
| ½ teaspoon sugar | |
| 2 tablespoons fish sauce | |
| 2 tablespoons soy sauce | |
| 1 shallot, finely chopped | |
| HOISIN CHILLI SAUCE | |
| ¼ cup hoisin sauce | |
| zest and juice of 1 lime | |
| 2 teaspoons sriracha sauce | |
| BLACK SESAME PEANUT MIX | |
| ¼ cup roasted peanuts, finely chopped | |
| 2 tablespoons black sesame seeds | |
| 1 teaspoon sea salt |
Simple and superb (the mix can be made a day ahead), these are great to fry or even better to grill. I prefer them with pork, but chicken would also work well here. I like to serve with a simple hoisin and lime sauce, but they are also good with a nuoc cham or peanut sauce. I tend to use frozen stems for the skewers – the freezing softens the fibres and they are less likely to burn on the grill.
Instructions
| 1. | Finely mince one lemongrass stem and put into a large bowl. |
| 2. | Set aside the remaining lemongrass for skewers. |
| 3. | Add the remaining ingredients to the bowl with the chopped lemongrass, mix well and leave to marinate for a minimum of 1 hour, or even better overnight. |
| 4. | Divide the mix into 12 and shape around the lemongrass stems. |
| 5. | Grill for 12 minutes turning occasionally. |
| 6. | Serve as is with the hoisin chilli sauce and sprinkled with the black sesame peanut nut mix. |
| 7. | Or put into a baguette and add plenty of fresh herbs, bean sprouts, carrots and cucumber. |
| 8. | HOISIN CHILLI SAUCE |
| 9. | Mix together and set aside. |
| 10. | BLACK SESAME PEANUT MIX |
| 11. | Mix together and set aside. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings
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