Lemongrass pork skewers with green bean salad
- Preparation and cooking time
- Total time
- Easy
- Makes 8
Skip to ingredients
- 8 stems (buy long ones from Asian shops if you can) lemongrass
- 500g minced pork
- 1 tbsp cornflour
- 1½ tbsp fish sauce
- 2 shallotsfinely chopped
- 2 tbsp sriracha chilli sauceplus more to serve
- finely chopped to make 2 tbsp coriander
- oil
- 100g green beanstailed and finely chopped
- a pinch sugar
- ½ limejuiced
- 1 round head lettuce
Nutrition: per serving
- kcal147
- fat7.4g
- carbs5.2g
- fibre1.3g
- protein14.2g
- salt1.2g
Method
step 1
Peel the lemongrass stems until you reach a nice smooth, fresh looking stalk. Tip the pork into a bowl. Mix the cornflour into 1 tbsp fish sauce and add this to the pork along with the shallots, sriracha and coriander. Season well and mix everything together with your hands.
step 2
Divide the mixture into 8 pieces and then mould each piece around a lemongrass stalk, leaving about 1cm free at one end. Very lightly brush with oil. Mix the beans with the remaining fish sauce, sugar and lime juice.
step 3
Heat a large frying pan to medium and cook the skewers flat, turning them so they colour all over and cook through – this will take about 20 minutes. Fat will come out of the pork mince, so tip any excess off as you cook.
step 4
Serve in lettuce leaf cups, sliding the pork off the lemongrass and adding some green beans and dressing with more sauce.
