These recipe called Pork and Shrimp Lemongrass Skewers is an all time favourite in my house. Many years ago I attended a Thai cooking class where we pressed a combination of ground pork and shrimp meat around a single shrimp. I think we cooked it on a bamboo skewer but I don’t really remember that part. Over the years we have adapted this recipe and here it is today wrapped around a lemongrass skewer. My husband likes to make these so we call it Jim’s Thai Stick.
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Everyday to Gourmet – Pork and Shrimp Lemongrass Skewers
The combination of ground pork and shrimp is juicy, the cilantro and orange zest add a flavourful punch and the coating adds a nice crunch. Although the mixture can be made into little meatballs or patties the lemongrass skewer takes this appetizer to the next level.
I’d hardly call this an everyday dish. Who has an appetizer on any random day of the week? But I think there is always an everyday presentation just to enjoy wonderful food at home. No frills we could say. Then there is the gourmet presentation that creates a feast for the eyes and adds to the enjoyment of eating with friends. I often refer to the pictures on my website as the “Picture Day” version. Like Picture Day at school when we look our best.
How To Use Lemongrass
Lemongrass is an herb with a subtle citrus flavour that is unique and must be tasted to be appreciated. Fresh lemongrass is no longer difficult to find. I see it at large grocery stores with an extensive Asian section and of course in Asian markets. For convenience I like to keep lemongrass in my pantry. I buy it frozen, already chopped and ready to use. I avoid dried lemongrass that seems hard and tasteless.
But there is no lemongrass in this recipe, I simply serve it on the skewers to add some flavour and for the presentation. If you’re adventurous you could add some to this mixture and let me know what you think.
To make the skewers you need to know how to use fresh lemongrass stalks. First trim both ends cutting off about an inch of the hard root end then about one-third off the top of the stalk. Next remove the toughest outer pieces from the stalk, two or three pieces depending how thick the stalk is. Now you have the most tender part of the stalk to use. Cut the skewers to the size you want or this is the part you would finely chop to use in recipes.
To learn more about lemongrass you can check out my blog post How To Use Lemongrass.
Let me know in the comments below what form of lemongrass you use or if you tried this recipe.
More Recipes Using Lemongrass
- Vietnamese Lemongrass Chicken Noodle Soup
- Thai Spicy Shrimp Soup (AKA Tom Yam Goong)
- Pork and Shrimp on Lemongrass Skewers
- Thai Yellow Curry Paste for Yellow Chicken Curry
- A lemongrass marinade for the meat and shrimp in this Vietnamese Rice Noodle Bowl
A Travel Tale – Thailand
|4 lemongrass stalks|
|250-300g ground pork|
|200-250g shrimp meat|
|1 green onion, finely minced|
|2 Tbsp GF soy sauce|
|2 Tbsp chopped cilantro|
|2 cloves garlic, finely minced|
|2 tsp Asian chili sauce (such as Sambal Oelek)|
|1/2 tsp finely minced orange zest|
|1/4-1/2 cup GF breadcrumbs|
|1/4-1/2 cup cornstarch|
|4 Tbsp vegetable oil|
|sweet Thai chile sauce|
- 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.
- 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.
- 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.
- Serve with sweet Thai chile sauce.