PARTY STARTERS
Pork and sugarcane skewers
SERVES 6 AS A SNACK // PREP TIME 25 MINS // COOK 16 MINS
The perfect one-handed bite made even more flavourful with a punchy, nutty dipping sauce.
1 stalk of fresh sugarcane (see note)
1 bunch coriander, washed
4 cloves garlic, roughly chopped
1 stalk lemongrass
4 makrut lime leaves, finely chopped
500 gm minced pork
1 eggwhite
1 tbsp fish sauce
11/2 tsp cornflour
2 tbsp vegetable oil Baby cos lettuce leaves, Vietnamese mint and Thai basil leaves, to serve
PEANUT DIPPING SAUCE
50 ml (2½ tbsp) fish sauce
30 ml (1½ tbsp) lime juice
25 gm caster sugar
2 tsp finely chopped ginger
2 tbsp roasted peanuts, finely chopped
PICKLED CARROT
2 carrots, finely shredded
3 tsp caster sugar
11/2 tbsp rice vinegar
1 Using a sharp knife or cleaver split sugarcane into 12 thin 10cm batons; soak in a bowl of water (15 minutes).
Roughly chop 1/3 cup coriander roots and stems; reserve leaves for serving. Process chopped coriander, garlic, lemongrass and lime leaves in a food processor until finely chopped. Add pork, eggwhite, fish sauce and cornflour, season with salt and white pepper, and process until smooth and mixture
