Cambodian Grilled Lemongrass Skewers

  • 4 tablespoons minced fresh lemongrass
  • 15 Kaffir lime leaves, chiffonade
  • 1 T minced fresh ginger
  • 1 T minced fresh galangal
  • 8 medium garlic cloves, crushed
  • 1/4 medium red onion, diced OR 4 scallions
  • 1 T turmeric powder
  • 1 1/2 t fresh lime juice
  • 1 tablespoon sugar
  • 2-3 T Three Crabs Vietnamese fish sauce
  • 1 T vegetable or canola oil
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 egg
  • 1/2 c Panko

Place all ingredients aside from the meat, egg, and breadcrumbs into a food processor and pulse until a thick paste forms.

Combine with the meat, breadcrumbs and egg until thoroughly mixed.

Mould onto bamboo skewers that have been soaked in water overnight. Grill over medium-high heat until charred on the outside and cooked through, about 3-4 minutes per side.

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