Mini brochettes with spicy Thai dip

• wooden skewer s24 x 12-15cm
• coriander seed↗2 tsp tsp
• minced pork↗500g g
• garlic clove↗1

  crushed

• ginger↗2cm piece of cm

  peeled and finely chopped

• lemongrass1stalk of

  finely chopped

• fresh coriander20g pack g

  roughly chopped

• Thai red curry paste↗2-3 tsp tsp
• tomato purée↗2 tsp tsp
• coconut cream↗200ml carton ml
• light muscovado sugar↗1 tsp tsp
• Thai fish sauce↗¼ tsp tsp

  or soy sauce

• lime↗½

  juice only

Step-by-step instructions

1. 1

   Soak the skewers in warm water. Put the dip ingredients into a saucepan, bring to the boil and simmer for 5 minutes until slightly thickened. Pour into small serving bowls.

2. 2

   Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.

3. 3

   Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.

4. 4

   Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.