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

Easy

Nutrition per serving

kcal 101
fat 8g
saturates 5g
carbs 2g
sugars 0g
fibre 0g
protein 7g
salt 0.1g

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

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.