Thai Pork and Shrimp served on Lemongrass Skewers is a fancy appetizer perfect for entertaining. There's no lemongrass in the recipe, yet wrapping the pork and shrimp combination on lemongrass skewers adds some flair and a little flavour too.
Thai cuisine is a gift to the gluten free community with so many gluten free and dairy free recipes. I would serve this as a stand alone appetizer or make it the first course at a sit down dinner. That dinner might include Red Shrimp Curry and Jasmine Coconut Rice. To end this meal it's a toss up between the dairy free coconut ice cream or mini coconut tartlets with candied ginger.
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Ingredients
The combination of ground pork and shrimp is juicy, the cilantro and orange zest add a flavourful punch and the coating gives it a nice crunch.
- lemongrass stalks - Not essential to this dish but the perfect choice to make an impressive appetizer. To learn more about using lemongrass check out this post, How To Use Lemongrass.
- ground pork
- shrimp meat
- green onion
- gluten free soy sauce
- cilantro
- Asian chili sauce (I use Sambal Oelek)
- orange zest
- gluten free breadcrumbs
- cornstarch
See recipe card for complete ingredient list and exact amounts.
Variations
I think there is always an everyday presentation just to enjoy wonderful food at home. No frills you might say.
Lemongrass - Wrap the mixture around a wide bamboo skewer if you like.
Shrimp - The original recipe wrapped the pork/shrimp combination around a single shrimp. A delicious variation.
Simple Variation - Shape the mixture into appetizer size meatballs or small patties.
Top Tip: Culinary Adventures
If you want to be an adventurous cook you've got to try new ingredients, new foods and new combinations from cuisines around the world.
A Travel Tale from Thailand
From time to time I write a travel post for my friend Sue over at Travel Tales of Life. This is the one I wrote about our trip to Thailand in 1997.
Pork and Shrimp Lemongrass Skewers
Ingredients
SKEWERS
- 4 lemongrass stalks
PORK-SHRIMP MIXTURE
- 300 grams ground pork
- 250 grams shrimp meat
- 1 green onion, finely minced
- 2 tablespoon gluten free soy sauce
- 2 tablespoon chopped cilantro
- 2 garlic cloves, finely minced
- 2 teaspoon Asian chili sauce (I use Sambal Oelek)
- ½ teaspoon finely minced orange zest
COATING
- ¼-½ cup GF breadcrumbs
- ¼-½ cup cornstarch
COOKING
- 4 tablespoon vegetable oil
SERVING
- sweet Thai chile sauce
Instructions
SKEWERS
- Trim lemongrass of outer stalks and the hard end. From each stalk make 2 skewers, about 5" in length.
PORK-SHRIMP MIXTURE
- Puree shrimp in a food processor.
- In a large bowl combine pork, shrimp, green onion, soy sauce, cilantro, garlic, chili sauce and orange zest. Stir until just combined.
- Use an ice cream type scoop to measure even portions of the pork-shrimp mixture. Carefully wrap mixture around each lemongrass skewer and place on a wax paper lined tray.
COATING
- Prepare 2 shallow bowls, one with breadcrumbs and one with cornstarch.
- Gently roll each skewer in the breadcrumbs and then the cornstarch. Place on a clean tray until ready to cook.Can be prepared one hour in advance.
COOKING
- Heat oil in a large saute pan on medium-high heat. Saute skewers turning until browned on all sides and cooked through, 12-15 minutes.
SERVING
- Serve with sweet Thai chile sauce.
Notes
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