Ingredients

13 stems lemongrass
500g pork mince
2 cloves garlic, minced
½ teaspoon sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
1 shallot, finely chopped
HOISIN CHILLI SAUCE
¼ cup hoisin sauce
zest and juice of 1 lime
2 teaspoons sriracha sauce
BLACK SESAME PEANUT MIX
¼ cup roasted peanuts, finely chopped
2 tablespoons black sesame seeds
1 teaspoon sea salt
Simple and superb (the mix can be made a day ahead), these are great to fry or even better to grill. I prefer them with pork, but chicken would also work well here. I like to serve with a simple hoisin and lime sauce, but they are also good with a nuoc cham or peanut sauce. I tend to use frozen stems for the skewers – the freezing softens the fibres and they are less likely to burn on the grill.

Instructions

1.Finely mince one lemongrass stem and put into a large bowl.
2.Set aside the remaining lemongrass for skewers.
3.Add the remaining ingredients to the bowl with the chopped lemongrass, mix well and leave to marinate for a minimum of 1 hour, or even better overnight.
4.Divide the mix into 12 and shape around the lemongrass stems.
5.Grill for 12 minutes turning occasionally.
6.Serve as is with the hoisin chilli sauce and sprinkled with the black sesame peanut nut mix.
7.Or put into a baguette and add plenty of fresh herbs, bean sprouts, carrots and cucumber.
8.HOISIN CHILLI SAUCE
9.Mix together and set aside.
10.BLACK SESAME PEANUT MIX
11.Mix together and set aside.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings

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