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Smoked Thai Sausage with Chargrilled Squid and Sour Orange

Serves 4
  • Steps
  • Ingredients

Steps

  • For the Aromatic Paste, place all ingredients in a food processor and blend to a fine paste. Set aside 1/3 cup for the Smoked Thai Sausage and the remainder for the Sauce.
  • For the Sauce, place a large saucepan over high heat. Add prawn heads and cook until golden. Add lemongrass, dried shrimp and ginger and cook for 2-3 minutes. Add 400ml water and bring to a boil. Reduce heat and simmer for 15 minutes remove from heat.
  • Strain through a fine sieve into a small saucepan. Add reserved Aromatic Paste and set over low heat. Simmer gently for 15-20 minutes. Add remaining ingredients and cook for 5 minutes. Remove from heat, strain into a serving jug and set aside, keeping warm, until serving.
  • For the Smoked Sausage, bring a wok of water to a simmer.
  • Place pork mince and Aromatic Paste into the bowl of a stand mixer and mix with paddle attachment until mixture is sticky and elastic, about 4-5 minutes. Add fish sauce and sugar and mix well. Form mixture into a 4cm wide log shape and roll in cling wrap, securing ends to form a firm cylinder.
  • Place pork sausage into a bamboo steamer basket and place basket over simmering water. Steam sausage for 10 minutes. Remove from heat, unwrap sausage then return sausage to steamer basket and set aside.
  • Line a wok with foil and place over high heat. Add rice, sugar, lemongrass and aniseed myrtle to centre of wok. Use a blow torch to assist ingredients to begin smoking.
  • Place steamer basket over wok and smoke the sausages for 6-8 minutes. Remove from heat. Remove sausage from wok and slice into 8 pieces.
  • Heat a large frypan over high heat. Add oil and slices of sausage and cook until golden on each side. Remove sausage from pan and set aside on a plate, keeping warm, until serving. Keep pan on heat.
  • Add oil to the pan and add squid. Fry until charred and tender, about 2-3 minutes. Season with salt and remove squid from pan and set aside, keeping warm, until serving. Keep pan on heat.
  • For the Crispy Curry Leaves, add oil to the hot pan. Add curry leaves and fry until crispy. Remove from heat and set aside until serving.
  • To serve, place 2 slices Smoked Thai Sausage on each serving plate. Add Charred Squid, Crispy Curry Leaves and garnishes over plate and serve with Sauce on the side.

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