| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Thai |
Twelve, Chefs, Of, Christmas |
1 |
servings |
INGREDIENTS
| 300 |
g |
Minced pork |
| 1 |
tb |
Garlic paste |
| 1 |
ts |
Coriander root; finely chopped |
| 1 |
ts |
Fish sauce |
| 1 |
ts |
Lime leaf; finely chopped |
| 1/2 |
ts |
Sugar |
|
|
Lemongrass stalks; trimmed |
| 6 |
tb |
Rice vinegar |
| 4 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
|
Garlic clove; very finely chopped |
| 2 |
lg |
Red chillies; seeded and finely |
|
|
; chopped |
| 1 |
ts |
Coriander leaves; finely chopped |
INSTRUCTIONS
SAUCE
First make the sauce. Boil the vinegar and sugar together to a syrup then
remove from the heat and add the garlic, chillies and salt. Allow to cool
and add the coriander.
Mix the pork ingredients together and mix well. Mould around lemongrass
sticks and deep fry at 200C until golden brown.
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