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Category: Meat
Prep Time: Cook Time: Total Time:
1 T sunflower oil
2 garlic cloves, crush
2 shallots, finely chop
2.5 cm root ginger, finely chop
1 green chilli, finely chop
1 bunch of coriander
3 T coconut milk or coconut cream
1 lime, juice
2 t brown sugar
1 T fish sauce
8 lemon grass stalks, 12-13cm long
500 g minced meat of your choice
3 fresh kaffir lime leaves, very finely chop
1 1/2 T fish sauce
2-3 T sesame oil
lime wedges, to serve
To make the sauce, heat the sunflower oil in a pan over a medium heat and gently fry the garlic, shallots, ginger and chilli until soft and golden. Cool slightly and then place into a food processor. Add the remaining sauce ingredients and process until smooth. Add a little water if necessary; the mixture should have a thick but creamy consistency. Taste and adjust the seasoning as required.
For the kebabs, mix the pork with the kaffir lime leaves and fish sauce. Knead lightly until the mixture comes together. Divide into 8 portions and roll each into a sausage shape. Flatten the mixture on the palm of your hand, and then lay a lemon grass stalk down the centre. Bring the pork mixture around the stem to enclose it. Mould the meat firmly around the stem and roll it gently on a work surface to even it out. Set aside until needed.
Preheat a grill and line the grill pan with silver foil. Brush the kebabs with sesame oil, then grill, turning once, for about 4 minutes on each side, until the meat is golden brown and cooked through.
Serve immediately with the coconut sauce, lime wedges and any remaining pan juices.
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Lemon Grass Kebabs
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Category: Meat
Prep Time: Cook Time: Total Time:
1 T sunflower oil
2 garlic cloves, crush
2 shallots, finely chop
2.5 cm root ginger, finely chop
1 green chilli, finely chop
1 bunch of coriander
3 T coconut milk or coconut cream
1 lime, juice
2 t brown sugar
1 T fish sauce
8 lemon grass stalks, 12-13cm long
500 g minced meat of your choice
3 fresh kaffir lime leaves, very finely chop
1 1/2 T fish sauce
2-3 T sesame oil
lime wedges, to serve
To make the sauce, heat the sunflower oil in a pan over a medium heat and gently fry the garlic, shallots, ginger and chilli until soft and golden. Cool slightly and then place into a food processor. Add the remaining sauce ingredients and process until smooth. Add a little water if necessary; the mixture should have a thick but creamy consistency. Taste and adjust the seasoning as required.
For the kebabs, mix the pork with the kaffir lime leaves and fish sauce. Knead lightly until the mixture comes together. Divide into 8 portions and roll each into a sausage shape. Flatten the mixture on the palm of your hand, and then lay a lemon grass stalk down the centre. Bring the pork mixture around the stem to enclose it. Mould the meat firmly around the stem and roll it gently on a work surface to even it out. Set aside until needed.
Preheat a grill and line the grill pan with silver foil. Brush the kebabs with sesame oil, then grill, turning once, for about 4 minutes on each side, until the meat is golden brown and cooked through.
Serve immediately with the coconut sauce, lime wedges and any remaining pan juices.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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