Pork on lemon grass skewers

Regardless of whether you've always loved to cook or you've chosen it up like a hobby throughout quarantine, we'd venture a guess that you simply are watching for new recipes to try. After all, becoming creative at the kitchen is a superb and rewarding means to devote your time.

We have assembled most the most lovedand highest ranked Pork on lemon grass skewers within our site. It is the very best of the best!

We have rounded up the most useful recipes . They truly are our most loved, commented and rated 5-star recipes out of our big community, all in 1 location. These programs, mains, desserts and much even more are guaranteed yummy!

How to make Pork on lemon grass skewers

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:05
  • Total Time : 0:20

Ingredients

  • 400g pork fillet, chopped
  • 1/3 cup loosely packed chopped fresh coriander
  • 2 tablespoons char siu Chinese barbecue sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh chives
  • 6 fresh kaffir lime leaves, vein removed, shredded
  • 1 tablespoon finely grated fresh ginger
  • 2 green shallots, trimmed, chopped
  • 2 fresh red birdseye chillies, chopped
  • 1 garlic clove, crushed
  • Salt
  • 3 thin lemon grass stems, cut in half diagonally
  • 60g (1/3 cup) rice flour
  • Vegetable oil, to deep-fry
  • Lime wedges, to serve

Method

  • Step 1 Place the pork in the bowl of a food processor and process until finely chopped. Add coriander, barbecue sauce, lime juice, chives, lime leaves, ginger, green shallots, chilli and garlic. Season with salt and process until well combined.
  • Step 2 Divide pork mixture into six portions. Wrap 1 portion around the uncut end of lemon grass stem and shape into an oval. Repeat with remaining pork portions and lemon grass stems. Place the rice flour in a bowl. Lightly coat pork in flour and shake off any excess.
  • Step 3 Heat enough oil in a saucepan to reach a depth of 10cm (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Deep-fry pork, with stems standing out of the oil, for 5 minutes or until golden and cooked through. Use tongs to transfer to a plate lined with paper towel. Season with salt.
  • Step 4 Place pork with lemon grass skewers on a platter. Serve with lime wedges.

© Copyright 2020 Get Recipe Book - All Rights Reserved