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Pork and Shrimp on Lemongrass Skewers

Pork and Shrimp Lemongrass Skewers

These Pork and Shrimp Lemongrass Skewers are a long time favourite after discovering this combination at a Thai cooking class years ago.
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Course: Appetizer
Cuisine: thai
Keyword: Pork and Shrimp Lemongrass Skewers
Author: Cinde Little

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.