| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Thai | Chefs, Christmas, Of, Twelve | 1 | Servings |
INGREDIENTS
| 300 | g | Minced pork |
| 1 | T | Garlic paste |
| 1 | t | Coriander root, finely |
| chopped | ||
| 1 | t | Fish sauce |
| 1 | t | Lime leaf, finely chopped |
| 1/2 | t | Sugar |
| Lemongrass stalks, trimmed | ||
| 6 | T | Rice vinegar |
| 4 | T | Sugar |
| 1/2 | t | Salt |
| 1 | Garlic clove, very finely | |
| chopped | ||
| 2 | Red chillies, seeded and | |
| finely | ||
| chopped | ||
| 1 | t | Coriander leaves, finely |
| chopped |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2070
Calories From Fat: 1212
Total Fat: 135g
Cholesterol: 203.7mg
Sodium: 6672.5mg
Potassium: 3930.6mg
Carbohydrates: 176.4g
Fiber: 41.9g
Sugar: 63.1g
Protein: 91.4g