Recently engaged Marion Grasby avoids wedding menu meltdown with these foolproof canapes.
- To make dipping sauce, place sugar, vinegar and 60ml (1/4 cup) water in a small saucepan over medium heat. Cook for 2 minutes or until sugar dissolves. Leave to cool, then stir in coriander and chilli. Makes 3/4 cup.
- Trim ends from 4 lemongrass stalks, then cut each into 3 x 6cm lengths to make 12 lemongrass skewers. Set aside.
- Finely chop white part of remaining lemongrass stalk (discard rest of lemongrass) and place in a food processor with pork, prawns, egg white, garlic, chilli, coriander, mint, white pepper, fish sauce and sugar. Process until just combined.
- Using damp hands, roll heaped tablespoons of pork mixture into 12 balls. Shape each ball around a lemongrass skewer to form a small sausage shape. Place on a lightly greased oven tray and refrigerate for 20 minutes.
- Heat oil in a large frying pan over medium heat. Working in 2 batches, cook skewers, turning, for 6 minutes or until golden and cooked through.
- Place on a platter and serve with coriander-chilli dipping sauce.
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Store Spice Organizer
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