Prawn skewers with Asian pesto

Method

1. First make the Asian pesto. Place peanuts, ginger, garlic and chillies in a food processor and process to a paste.

2. Add the mint, coriander and basil and process until minced. Add the peanut oil in a thin steady stream.

3. Add the orange and lime zest, breadcrumbs and sesame oil. Season to taste with salt and freshly ground pepper. Scrape into a jar and store in the refrigerator until required.

4. To make the pops mix all the ingredients, except the flour, lemon grass, and vegetable oil, together in a large bowl. If the mixture is too thick you may add a little more chicken stock. You do not want the mixture to be too sloppy or it will not hold together.

5. With wet hands mould the prawn and pork mixture onto the lemon grass stalks, leaving 2 inches exposed as a handle. Dust the 'pops' in seasoned flour until evenly coated. Place on a baking tray and refrigerate for at least 1 hour to firm up.

6. Heat a tablespoon of vegetable oil in a large frying pan and shallow-fry the 'pops' in batches for 4-5 minutes, turning once, until tender and golden brown. Drain on kitchen paper. Keep warm whilst you cook the remaining 'pops'.

7. Serve the warm 'pops' with Asian pesto dip.