Lemongrass & Coconut Skewers

Pork Belly Lemongrass & Coconut Skewers
Photo: Tim Elwin

Quick, easy and versatile meal which can be prepared days in advance for a quick delicious weeknight meal.

You can use pork chicken, chicken beef or prawns!

Feeds 2

Ingredients

  • 300 gms of the following pork, chicken or beef cuts all sliced into strips between ¼-½cm thick

    • Pork Belly (skin off) or Neck

    • Chicken Breast or Thigh (thigh is best)

    • Beef - Boneless Short-Rib or Scotch (short rib is best)

    • Peeled large green prawns

  • 1-2 heads of lemongrass, finely chopped (otherwise lemon zest and grated ginger)

  • 2 coriander roots (keep the leaves for serving)

  • pinch of salt

  • 1 small clove garlic, grated or minced

  • 1/2 Tsp palm sugar (otherwise brown sugar will do)

  • 1 tsp Chinese five spice

  • 2 tablespoons of Condensed Milk

  • 2 Tbsp soy sauce

  • 1 Tbsp oyster sauce

  • 1 teaspoon fish sauce

  • 2 Tbsp vegetable oil

  • 20 bamboo skewers, soaked in water for 2-3 hours (otherwise metal ones)

  • 1/2 cup coconut cream, for painting

  • steamed rice for serving

Dipping Sauce

  • A few chopped leaves coriander

  • A finely chopped red or green chilli

  • 1/2 teaspoon of grated palm sugar

  • 1 teaspoon fish sauce

  • 1 teaspoon soy sauce

  • 1 teaspoon vinegar distilled white vinegar

  • 1/2 teaspoon of ground toasted rice (not essential)

Simply mix it all together until sugar is dissolved, adjust to take using more fish or soy sauce.

Method

Pound the coriander root, lemongrass, salt, garlic and ground spices in a mortar and pestle until a paste forms add the palm sugar and pound to combine. If you don't have a mortar and pestle then either combine in a small spice blender or finely chop. Add the condensed milk, fish, oyster & soy sauces, plus the oil and stir to until combine well.

Transfer to a large bowl, add the meat, toss to coat, then cover and refrigerate for a minimum of 2 hours but up to a couple of days (depending on the freshness of the meat).

Thread pieces of marinated meat flat onto each skewer leaving an inch at the bottom (see image for example). Preheat BBQ to medium heat and gently cook the skewers over 5 minutes, turning every minute and lightly brushing with the coconut cream.

Serve with steamed rice and and the dipping sauce.