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Ailea Clarkson
Lollipop of lemongrass
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Ingredients
Directions
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Slice the shallots fine.
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Finely chop the chili pepper.
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Remove the thick stalks of the coriander and leaf parsley and finely chop the leaves.
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Mix the mince with the egg, the cumin, half the shallot and the coriander and leaf parsley.
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Add salt and pepper to taste.
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Knead the minced meat thoroughly.
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Cut the stalks of lemongrass in half lengthwise.
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Make two minced balls per person and knead them around the lemon stalks.
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Wrap the slices of bacon around them and roll them through the breadcrumbs.
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Grill the lollipops gently on the barbecue for seven minutes.
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For the salsa: cut the tomato into four pieces and remove moisture and seeds.
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Cut the tomato meat into cubes.
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Mix with the remaining leaf parsley, coriander, shallots and chili pepper.
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Grate half of the green of the lime zest very thinly.
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Squeeze out the lime and add half of the juice to the grater.
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Add the olive oil and mix it with the tomato seasoning mixture.
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Season with salt.
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Serve the lollipops with the salsa.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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