Mini brochettes with spicy Thai dip
- Preparation and cooking time
- Total time
- Ready in 35-45 minutes
- Easy
- Makes 24
Ingredients
- 24 x 12-15cm wooden skewer s
- 2 tsp coriander seed
- 500g minced pork
- 1 garlic clove, crushed
- 2cm piece of ginger, peeled and finely chopped
- 1stalk of lemongrass, finely chopped
- 20g pack fresh coriander, roughly chopped
For the dip
- 2-3 tsp Thai red curry paste
- 2 tsp tomato purée
- 200ml carton coconut cream
- 1 tsp light muscovado sugar
- ¼ tsp Thai fish sauce or soy sauce
- ½ lime, juice only
Method
- STEP 1
Soak the skewers in warm water. Put the dip ingredients into a saucepan, bring to the boil and simmer for 5 minutes until slightly thickened. Pour into small serving bowls.
- STEP 2
Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.
- STEP 3
Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.
- STEP 4
Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.
