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Mini brochettes with spicy Thai dip

Contains pork – recipe is for non-Muslims only
Herby pork brochettes with a fresh and spicy dip that make perfect finger food for a drinks party

  • Ready in 35-45 minutes
  • Makes 24
  • Easy
  • Makes 24
  • Easy
  • Calories 101
  • Carbohydrates 2
  • Saturated Fat 5
  • Sugar 0
  • Protein 7
  • Fat 8
  • Fibre 0
  • Salt 0.1

Nutrition per serving

  • Calories 101
  • Carbohydrates 2
  • Saturated Fat 5
  • Sugar 0
  • Protein 7
  • Fat 8
  • Fibre 0
  • Salt 0.1

Ingredients

  • 24 x 12-15cm wooden skewer s
  • 2 tsp coriander seed
  • 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

Tip

Preparing ahead
The day before, make the dip and get the brochettes ready for cooking. Keep covered in the fridge. Just before guests arrive, grill the brochettes.

Method

  1. 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.

  2. 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.

  3. Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.

  4. 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.

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