Asian style kebab on lemongrass stick (low FODMAP, gluten free)

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With winter coming, I cut back a bush of lemongrass in the garden. I ended up with a huge bunch of lemongrass sticks which I used for this pork and beef kebabs.

Asian kebabs on lemongrass sticks, FODMAP friendly

Recipe is as follow: (to share: serves 2-6)

Ingredients – kebab

  • 125g pork mince (with a little fat to keep the kebab moist)
  • 125g lean beef mince
  • 1.5 tsp fish sauce
  • 1.5 tsp oyster sauce  (skip for a gluten free option)
  • 1.5 tsp sesame oil
  • 1.5 tsp fine sugar
  • 2 tbsp rice flour
  • 6 lemongrass sticks (approx 6-7 inch long)

Ingredients – pickle carrot

  • 1/2 carrot, julienne
  • 2 tbsp of apple cider vinegar
  • 1 tbsp of fine sugar
  • 10 tbsp of warm water

Ingredients – green salad

  • A few lettuce leafs, break up roughly
  • a few fresh mint leafs, sliced
  • 3g coriander, chopped

Method – kebab

Mix well all ingredients (except for the sticks); divided into 6 parts; roll one part of meat mixture into a sausage around a lemongrass stick; repeat with the remaining 5 portions.

Grill the kebabs on medium-high for 5 minutes, turn over frequently; turn the heat to low-medium, grill the kebabs for further 5 minutes or until cooked.

Serve on a bed of green salad, picket carrot and chopped mint.

Method – pickle carrot

Mix vinegar, sugar and warm water until the sugar is dissolved; add carrot and marinate for 15 minutes or overnight.

 

SONY DSC
Lemongrass sticks

 

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