Name: Mini brochettes with spicy Thai dip
Total time: 45 min
Yield: Makes 24
Cuisine: Thai
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; 1stalk 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

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
1stalk of lemongrass
finely chopped
20g pack fresh coriander
roughly chopped

For the dip

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

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.