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.
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
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.
