Gourmet Traveller (Australia)

Pork and sugarcane skewers

SERVES 6 AS A SNACK // PREP TIME 25 MINS // COOK 16 MINS

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The perfect one-handed bite made even more flavourful with a punchy, nutty dipping sauce. Pictured p78 1 stalk of fresh sugarcane (see note)

1 bunch coriander, washed

4 cloves garlic, roughly chopped

1 stalk lemongrass

4 makrut lime leaves, finely chopped 500 gm minced pork

1 eggwhite

1 tbsp fish sauce

11/2 tsp cornflour

2 tbsp vegetable oil

Baby cos lettuce leaves, Vietnamese mint and Thai basil leaves, to serve

PEANUT DIPPING SAUCE

50 ml (2½ tbsp) fish sauce

30 ml (1½ tbsp) lime juice

25 gm caster sugar

2 tsp finely chopped ginger

2 tbsp roasted peanuts, finely chopped

PICKLED CARROT

2 carrots, finely shredded

3 tsp caster sugar

11/2 tbsp rice vinegar 1 Using a sharp knife or cleaver split sugarcane into 12 thin 10cm batons; soak in a bowl of water (15 minutes).

2 Roughly chop 1/3 cup coriander roots and stems; reserve leaves for serving. Process chopped coriander, garlic, lemongrass and lime leaves in a food processor until finely chopped. Add pork, eggwhite, fish sauce and cornflour, season with salt and white pepper, and process until smooth and mixture holds together. Transfer to a bowl and refrigerat­e until needed.

3 For peanut dipping sauce, combine fish sauce, lime juice, sugar and ginger in a small bowl; stir until sugar is dissolved, then stir in peanuts.

4 For pickled carrot, combine carrot, sugar, vinegar and ½ tsp salt in a bowl; toss to combine and set aside to pickle. 5 Shape ¼ cupfuls of pork mixture in a sausage shape around half of each skewer. Heat oil in a large frying pan over medium heat. Cook pork skewers, turning, until golden and cooked through (8 minutes). Serve with lettuce, pickled carrot, herbs and peanut dipping sauce. Note Fresh and frozen sugarcane is available from Asian supermarke­ts, or ask your grocer to order for you. If unavailabl­e, substitute lemongrass stems or bamboo skewers.

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