Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
3 cloves garlic, crushed
2 tablespoons chopped fresh lemon grass
¼ cup finely chopped fresh coriander stalks
2 tablespoons reduced-salt soy sauce
2 tablespoons fish sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
½ teaspoon ground coriander
¼ teaspoon white pepper
500g lean pork strips
½ cup sweet chilli sauce
1. Combine the garlic, lemongrass, fresh coriander, soy sauce, fish sauce, sesame oil, brown sugar, ground coriander, pepper and ? cup water in a large flat dish.
2. Thread 2 pork strips lengthways onto each of 32 small skewers. (If using bamboo skewers, soak in water for 30 minutes beforehand, so that they won’t burn.) Add the skewers to the marinade and put aside for at least 20 minutes.
3. Spray a large nonstick frying pan or barbecue plate with cooking spray. Heat over moderate heat and add the skewers. Cook in small batches, basting with the marinade, for 1 to 2 minutes or until just cooked, turning occasionally; don’t overcook or the meat will dry out. Keep the first batch warm while cooking the rest. Serve with the sweet chilli sauce.