GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Hue – Lemongrass Skewers
Lemongrass is one of the most essential ingredients in Vietnamese cooking. It has a fab citrus, gingery aroma that opens up the palate leaving behind the most uplifting flavours.
Prep Time: 10 minutes
Cook time: 20 minutes + 1hr marinating time
100g beef mince
200g pork mince
20g pork fat
1 tbsp garlic, diced
3 spring onions, white only, finely diced
2 tsp sugar
1 tsp freshly ground black pepper
1 tbsp fish sauce
12 lemongrass stems, green ends trimmed
2 tbsp vegetable oil
3 tbsp chilli sauce
3 tbsp hoisin sauce
coriander stalks, chopped
2 chilli’s, sliced
Combine all the ingredients for the meat mixture in a large bowl. Knead for about 5 minutes or until everything is combined well.
Cover and chill for about 1 hour.
Wet your hands and divide the meat into 12 portions, then roll into a sausage or into a meat ball (if you are making this dish for a large crowd).
Thread each sausage onto a lemongrass stem and brush / spray with a little oil.
Heat a BBQ grill or large frying pan and cook the skewers for about 6 minutes turning every now and again, until the juices run clear.
Remove from the pan, place on large platter, sprinkle over the chopped coriander and chillis. Serve with the chilli and hoisin sauce on the side.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…