PORK KEBABS WITH SWEET CHILLI SAUCE

Put all the ingredients except the rice in a food processor and process to a thick paste.

Divide the pork mixture into 8 portions. Using damp hands, squeeze each portion evenly around a metal or pre-soaked wooden skewer to form a sausage shape. Cover and chill in the refrigerator for at least 1 hour.

Preheat the barbecue. Cook the kebabs over medium-hot coals, turning frequently, for 15 minutes, or until browned all over and cooked through. Serve immediately with egg-fried rice and sweet chilli sauce.

SERVES 4

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 450 g/11b fresh pork mince

• 1 tsp salt

• 2 tbsp sweet chilli sauce, plus extra to serve

• a handful of fresh coriander, chopped

• 1 egg

• sunflower oil, for greasing

• egg-fried rice,