Ginger pork sticks
( MAKES 10 )
Photo by Annabel Langbein media
This recipe also works well with beef or chicken mince, but don't use mince that has been frozen, as it releases too much moisture.
- Place all ingredients except oil in a bowl and mix with your hands or a wooden spoon until well combined.
- With wet hands, mould about 2 Tbsp of mixture on to disposable wooden chopsticks or metal barbecue skewers, to evenly cover 3-4cm length at the top of each stick. The skewers can be prepared ahead of time and refrigerated for up to 48 hours.
- When ready to cook, brush with oil and grill or barbecue, turning several times, until golden brown and cooked through (about 10 minutes).
More of Annabel's barbecue dishes