Mini Brochettes With Spicy Thai Dip
These Thai pork brochettes are bursting with fragrant flavors and are perfect for serving at your next gathering. Tender skewers of spiced minced pork, infused with ginger, garlic, lemongrass, and fresh coriander, are grilled to golden perfection. The accompanying creamy coconut and Thai red curry dip adds a touch of richness and heat to complement the savory brochettes. Enjoy these delicious bites as appetizers or as part of a flavorful meal.
— Constant Cookbook
Ingredients
- 24 x 12-15cm wooden skewer s
- 2 tsp coriander seeds
- 500g minced pork
- 1 garlic clove , crushed
- 2cm piece of ginger , peeled and finely chopped
- 1 stalk of lemongrass , finely chopped
- 20g pack fresh coriander , roughly chopped
- 2-3 tsp Thai red curry paste
- 2 tsp tomato purée
- 200ml carton coconut cream
- 1 tsp light muscovado sugar
- ¼ tsp Thai fish sauce or soy sauce
- ½ lime , juice only
Instructions
- Soak the skewers in warm water. Put the dip ingredients into a saucepan, bring to the boil and simmer for 5 minutes until slightly thickened. Pour into small serving bowls.
- Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.
- Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.
- Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.
Yield
Makes 24
Nutrition
- Calories: 101 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Protein Content: 7 grams protein
- Sodium Content: 0.1 milligram of sodium
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