• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Mini brochettes with spicy Thai dip recipe - Recipes - BBC Good Food

  • 101calories

Add to MenuAdd to Calendar

Source: www.bbcgoodfood.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 24 x 12-15cm wooden skewer s

  2. 2 tsp coriander seeds

  3. 500g minced pork

  4. 1 garlic clove , crushed

  5. 2cm piece of ginger , peeled and finely chopped

  6. 1 stalk of lemongrass , finely chopped

  7. 20g pack fresh coriander , roughly chopped

  8. 2-3 tsp Thai red curry paste

  9. 2 tsp tomato puree

  10. 200ml carton coconut cream

  11. 1 tsp light muscovado sugar

  12. 1/4 tsp Thai fish sauce or soy sauce

  13. 1/2 lime , juice only

Instructions Jump to Ingredients ↑

  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.

  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.

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

  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.

  5. 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback