Mini Brochettes With Spicy Thai Dip Recipes

Steps:

• Soak the skewers in warm water. Put the dip ingredients into a saucepan, bring to the boil and simmer for 5 minutes until slightly thickened. Pour into small serving bowls.
• Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.
• Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.
• Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.

Steps:

• Mix crab meat with lemongrass, chilies, cilantro, and egg yolk, mixing well.
• Mix the half and half with cornstarch and heat, stirring, until thickened, and mix into crab meat mixture.
• Shape the crab into about 20 meatballs, squeezing to get out excess liquid and retain the best shape; place on plate and refrigerate 1/2 hour to firm up (you can do this up to 12 hours in advance).
• To make the dip, heat the sesame oil in a saucepan, add the green onion, then the curry paste; stir fry for a minute or so before adding the coconut milk.
• Bring the sauce to a boil and simmer for 20 minutes or until it reduces about 1/2 and gets fairly thick.
• Stir in the soy sauce, then set aside to cool.
• Heat deep-fryer to 350 degrees and cook crab bites in batches, about 3-4 minutes or until nicely browned, then drain on paper toweling.
• Serve warm with the curry dip.
• The crab bites can be made in advance, and reheated in the oven at 400 degrees F for 10 minutes.

Steps:

• Mix chiles, garlic, dried shrimp, and sugar with the water in a blender and gradually add the fish sauce and lime juice.