Name: Mini brochettes with spicy Thai dip
Total time: 45 min
Yield: Makes 24
Cuisine: Thai
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; 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

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Mini brochettes with spicy Thai dip

Mini brochettes with spicy Thai dip

Good Food team

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Makes 24

Easy

Total time: 45 mins

Ready in 35-45 minutes

A star rating of 5 out of 5.5 ratingsRate

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Herby pork brochettes with a fresh and spicy dip that make perfect finger food for a drinks party

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal101
fat8g
saturates5g
carbs2g
sugars0g
fibre0g
protein7g
salt0.1g

low

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.

RECIPE TIPS

PREPARING AHEAD

The day before, make the dip and get the brochettes ready for cooking. Keep covered in the fridge. Just before guests arrive, grill the brochettes.

Recipe from Good Food magazine, January 2004

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