Thai Pork and Shrimp 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.
- Fresh 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
Patties - There is always an everyday presentation so feel free to enjoy these at home without the fuss of skewers at all. Shape the mixture into appetizer size meatballs or small patties.
Skewers- Wrap the pork and shrimp mixture around a wide bamboo skewer or two thin ones.
Whole Shrimp - The original recipe wrapped the pork/shrimp combination around a single shrimp. A delicious variation.
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. Think of where you've been and where you'd love to go.
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.
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Thai Pork and Shrimp 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.
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