Grace Parisi
June 2004

Gallery

Credit: © Matt Armendariz

Recipe Summary test

total:
30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. Cut two-thirds off the tops of the lemongrass. Cut the tops crosswise into 5-inch lengths to make 16 skewers. Peel off any browned layers. Peel the bottom-third portions of 2 of the stalks to their inner bulbs and mince. Freeze the other 4 bulbs for another use.

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  • In a large bowl, combine the ground pork with the minced lemongrass, chopped cilantro, soy sauce, ginger, garlic and curry paste.

  • Line a large baking sheet and a work surface with plastic wrap. On the work surface, using moistened hands, form scant 1/4-cup mounds of the pork mixture into sixteen 3-by-2-inch rectangles. Lay the lemongrass skewers on the pork rectangles and pinch the meat all around the lemongrass skewers. Transfer the skewers to the baking sheet.

  • Brush the pork lightly with oil, season with salt and pepper and grill the skewers over a medium-hot fire, turning once or twice, until browned and just cooked through, about 7 minutes. Transfer the pork skewers to a large platter, sprinkle with the chopped peanuts and serve with lime wedges.

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