Chicken and Pork Lemongrass Skewers
In anticipation of my year travelling to Asian lands, we have been using a lot of Asian flavours in the kitchen lately. This is very Thai in flavour with the trifecta, lemongrass, kaffir lime and chilli...and of course fish sauce. I am lucky enough to have most of these ingredients growing in the garden and at this time of year we often have to cull the lemongrass as it loves to take over. So this is a perfect way to use a lot of lemongrass in one hit. We seriously loved this recipe and although it has both pork and chicken, you could use exclusively either or even go with some ground beef.
Alternatively, here are some of our other famous Thai dishes:
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- 1/2 brown onion peeled and halved
- 1 red chilli
- 2 cloves garlic
- 1 kaffir lime leaves de stemmed and thinly sliced
- 350 Grams pork steak, cubed and half frozen
- 350 Grams chicken thigh, cubed and half frozen
- 60 Grams Lemongrass Paste
- 2 Teaspoons raw caster sugar BUY
- 2 Tablespoons fish sauce
- 1 Pinch pink salt flakes BUY
- lemongrass stalks (or wooden/metal skewers)
- Extra Virgin Olive Oil (EVOO) for frying BUY
- Chilli Jam for serving Recipe
- 1 Batch Sweet Garlic Hoisin Sauce optional Recipe
Place onion, chilli, garlic and kaffir lime leaf into the Thermomix bowl. Chop 2 sec/speed 6. Scrape and repeat.
Add remaining ingredients and combine 10 sec/speed 8. Tip mixture out into a bowl.
Using wet hands, get a small handful of mixture and press around a skewer (lemongrass or other). Repeat until all mixture is used. Refrigerate for 30 minutes.
Place EVOO in a hot pan. Fry skewers till golden brown all over. Alternatively, cook on a BBQ but be aware that the lemongrass skewers can only take a minimum amount of heat. While still hot brush liberally with the Sweet Garlic Hoisin Sauce. You could also serve this on the side.
Serve with Chilli Jam.
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