You’ll Need
For the Pork Skewers
600g pork mince
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp cornflour
2 garlic cloves, finely grated
2 shallots, very finely diced
1 tsp caster sugar
½ tsp black pepper
8 sturdy lemongrass stalks
For the Peanut Dip
3 tbsp smooth peanut butter
1 tbsp hoisin sauce
1 tbsp lime juice
3 tbsp hot water
1 tsp sriracha
To Serve
Rice-paper wrappers
Cucumber ribbons
Mint and coriander
Optional but dangerous
Pickled carrot
Crushed peanuts
Extra sriracha
Method
Mix the pork with the fish sauce, soy, cornflour, garlic, shallots, sugar and pepper.
Divide the mixture into eight portions.
With damp hands, press each portion firmly around the thick end of a lemongrass stalk.
Chill the skewers for 20 minutes while you preheat the air fryer to 195°C.
Lightly spray the pork and air fry for 10-12 minutes, turning twice.
Check the centre of the thickest skewer has reached 75°C.
Whisk the peanut butter, hoisin, lime, hot water and sriracha until smooth.
Rest the skewers for 2 minutes.
Serve with the dip, wrappers, cucumber and plenty of fresh herbs.