•  500g pork mince
•  1 tablespoon sesame seeds
•  ¼ cup chopped coriander (cilantro) leaves
•  ¼ cup chopped mint leaves
•  ¼ cup choped basil leaves
•  1 tablespoon grated ginger
•  sea salt and cracked black pepper
•  4 stalks lemongrass, trimmed
•  1 tablespoon vegetable oil
•  1 cup (80g) bean sprouts
•  100g snow peas (mange tout), blanched and chopped
•  100g baby spinach leaves
•  sweet chilli sauce, to serve

  Place the pork, sesame seeds, coriander, mint, basil, ginger, salt and pepper in a bowl and mix to combine. Cut each stalk of lemongrass in half and use slightly damp hands to mould one tablespoon of the pork mixture around each lemongrass skewer. Heat a large non-stick frying pan over medium heat. Add the oil and cook the skewers for 4−5 minutes each side or until cooked through. Combine the bean sprouts, snow peas and spinach and divide between bowls. Top with the skewers and serve with the sweet chilli sauce. Makes 8.