from the Test Kitchen
Thinly sliced pork is available from Asian grocers or ask your butcher to slice it thinly for you. You can use all mint instead of the Vietnamese mint, if preferred.
Lemongrass prawn sticks with chilli dipping sauce
PREP + COOK TIME 40 MINUTES (+ HEATING + REFRIGERATION) MAKES 12
500g skinless, boneless flathead fillets, chopped
⅓ cup (100g) Thai red curry paste
2 makrut lime leaves, stem removed, shredded thinly
2 cloves garlic, chopped finely
1 egg
500g medium green prawns, peeled, cut into 1cm pieces
12 small thin lemongrass stalks, trimmed (20cm) peanut oil, to brush
CHILLI DIPPING SAUCE
1 tablespoon peanut oil
2 teaspoon sesame oil
3 eschalots (75g), chopped finely
1 tablespoon finely grated ginger
120g chilli paste in soybean oil
½ teaspoon finely grated lime rind
1 tablespoon lime juice
2 tablespoon finely chopped coriander, plus extra leaves to serve
1 Prepare a charcoal barbecue to medium heat according to instructions on In The Kitchen (from page 6).
Place fish, curry paste, lime leaves, garlic
