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.

Comments                        add a comment

Be the first to add a comment...

Ingredients

225g shelled raw prawns, finely chopped
175g minced pork
4 tbsp tinned Bamboo shoots, finely chopped
6 tbsp finely chopped spring onions
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1-2 tbsp chicken stock
1 tbsp light Soy sauce
1 tsp Sesame oil
1 tsp Salt
1 tsp caster sugar
1/2 tbsp cornflour
1 tbsp chopped coriander
seasoned plain flour
18 lemon grass stalks
1 tbsp vegetable oil

For the Asian Pesto:

115g roasted peanuts
1 tbsp chopped fresh ginger root
2 tbsp chopped garlic
2 serrano chillies, chopped
6 tbsp mint leaves
6 tbsp fresh coriander, chopped
6 tbsp basil leaves
300ml peanut oil
2 tbsp grated orange rind
1 tbsp grated lime zest
3 tbsp soft breadcrumbs
2 tsp Sesame oil
salt and fresh ground black pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Great discounts on cookware
Afternoon tea, curry cookery courses and more!