Thai lobster and lemongrass sticks with hot peanut-mint dip

Name: Thai lobster and lemongrass sticks with hot peanut-mint dip
Yield: Makes 12
Cuisine: Thai
Ingredients: 14 lemongrass sticks; vegetable or sunflower oil for cooking; 1 tsp black sesame seeds; vegetable or sunflower oil for cooking; 2 garlic cloves, crushed; 2 tsp honey; 1 tsp cornflour; 1 small egg white; 3 tbsp chopped fresh coriander; 4 spring onions; 1 tbsp Thai fish sauce (nam pla); 1 tbsp Thai fish sauce (nam pla); 450 g cleaned lobster or king prawns, deveined; 450 g cleaned lobster or king prawns, deveined; 125 g skinless, boneless white fish fillet; 125 g skinless, boneless white fish fillet

Preparation info

Makes
12

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

These delicious little patties, cooked on their lemongrass sticks, really do make an impressive talking point, served with Champagne of course! The perfect prelude to a meal.

Ingredients

14 lemongrass sticks
450 g cleaned lobster or king prawns, deveined
125 g

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Remove the tough outer leaves of the lemongrass, chop 2 of them very finely; with the remaining 12, cut the tops off so that you have 15cm lengths with the thickest part intact.
In a blender, place the lobster meat, white fish, chopped lemongrass and the remaining ingredients, and whiz to a smooth paste.
Divide the mix into 12 x 4cm balls, using wet h