Ingredients:
- 2 sticks of lemongrass, white parts only, plus 6 extra lemongrass sticks, to use as skewers
- 4 cloves garlic, roughly chopped
- brown onion, roughly chopped
- 1 large red chilli, seeded and finely chopped
- 1 teaspoon coconut sugar or maple syrup
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos or tamari
- freshly ground black pepper, to taste
- 500 g (1 lb 2 oz) pork or beef mince
Directions
- Lightly crush the 2 white parts of the lemongrass with the flat of a knife, then finely chop.
- Mix the lemongrass, garlic, onion, chilli, coconut sugar, fish sauce, coconut aminos and pepper in a blender or food processor to form a paste.
- Mix the paste through the mince, cover and refrigerate for at least 2 hours or overnight.
- Mould the meat over the lemongrass skewers and grill for 2-4 minutes on each side or until cooked through. Serve with a salad.
Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.
