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For the dip

Nutrition:

  • kcal101
  • fat8g
  • saturates5g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein7g
  • salt0.1g
    low

Method

  • step 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.

  • step 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.

  • step 3

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

  • step 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, January 2004

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