Mini brochettes with spicy Thai dip

Ingredients

• 2 tsp coriander seeds 
• 500 g ground pork minced
• 1  garlic clove crushed
• 1 piece ginger peeled finely chopped
• 1 stalk lemon grass finely chopped
• 20 g cilantro leaves fresh roughly chopped
• 2 tsp curry paste red
• 2 tsp tomato purée 
• 200 ml full fat coconut cream 
• 1 tsp g muscovado sugar light
• 0.3 tsp thai fish sauce 
• 0.5  juice of lime 
• 24  frangelico 
• 24  frangelico 

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• grill
• skewers
• mortar and pestle

Directions

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