Spicy skewers with mango dip
Ingredients
for 4 people
| 1 pack | vegetarian mince (200 g) |
| 3 tbsp | breadcrumbs |
| 1 | egg, beaten |
| 1 ½ tsp | Thai 7-spice |
| 1 stick | lemongrass, outer leaves set aside, core finely chopped |
| 4 sticks | lemongrass, halved lengthwise |
| 1 tbsp | peanut oil |
| 1 | mango |
| 1 | red chilli, deseeded, finely chopped |
| ½ | limes, the whole juice |
| 1 tbsp | apple vinegar |
| ½ tsp | salt |
| ½ | limes, cut into wedges |
| 4 | red chillies to garnish; incised 4 to 5 times lengthways, immersed in icy water for approx. 15 mins, drained |
How it's done
Skewers
Mix the mince well with the breadcrumbs and egg and season. Add in the finely-chopped lemongrass. Form the mixture into 8 approx. 6 cm long sausages and place on the lemongrass skewers. Heat the oil in a non-stick frying pan, fry the skewers all over for approx. 4 mins. over a medium heat.
Bake
for approx. 5 mins. in the centre of an oven preheated to 180°C.
Dip
Puree the mango and mix in the chilli, lime juice and vinegar. Add salt to taste.
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