Recipe: Thai Lobster and Lemongrass Sticks with Hot Peanut-Mint Dip

THAI LOBSTER AND LEMONGRASS STICKS WITH HOT PEANUT-MINT DIP

"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."


14 lemongrass sticks
1 lb cleaned lobster or king prawns, deveined
4 1/2 oz skinless, boneless white fish fillet
4 scallions
3 tbsp chopped fresh cilantro
1 tbsp Thai fish sauce (nam pla)
2 tsp honey
2 garlic clove, crushed
1 small egg white
1 tsp cornstarch
1 tsp black sesame seeds
Vegetable or sunflower oil (for cooking)
Hot Peanut-Mint Dip (for serving, recipe follows)

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 6-inch lengths with the thickest part intact.

In a blender, place the lobster meat, white fish, chopped lemongrass, the remaining ingredients, and mix to a smooth paste.

Divide the mix into 12 (1 1/2-inch) balls, using wet hands, then mold over the thick ends of the lemongrass sticks; chill in the refrigerator for 1 hour.

WHEN READY TO COOK AND SERVE:
Sprinkle lightly with sesame seeds, then brush with a little oil; grill or panfry for 4-6 minutes, until golden.

Serve the dip separately.

HOT PEANUT-MINT DIP

1/2 cup smooth or chunky peanut butter
1/2 cup water
2 tbsp Asian sweet chili sauce
1 garlic clove, crushed
1-inch piece ginger root
juice of 1 lime
1 tsp soy sauce
2 tbsp chopped fresh mint

In a blender, mix all the ingredients except the mint to a smooth puree. Add the mint just before serving.

Makes 12
Source: The Gourmet Burger by Paul Gayler