Recipe - Pork On Lemon Grass Skewers - Thailand

300 g Minced pork
1 tablespoon Garlic paste
1 teaspoon Coriander root; finely
chopped
1 teaspoon Fish sauce
1 teaspoon Lime leaf; finely chopped
One half teaspoon Sugar
Lemongrass stalks; trimmed

SAUCE
6 tablespoon Rice vinegar
4 tablespoon Sugar
One half teaspoon Salt
1 Garlic clove; very finely
chopped
2 lg Red chillies; seeded and
finely
; chopped
1 teaspoon Coriander leaves; finely
chopped

First make the sauce. Boil the vinegar and sugar together to a syrup then
remove from the heat and add the garlic, chillies and salt. Allow to cool
and add the coriander.

Mix the pork ingredients together and mix well. Mould around lemongrass
sticks and deep fry at 200C until golden brown.

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