Lemongrass Not-Pork Skewers

Yields: 3 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins

Lemongrass pork skewers (moo takrai) are one of those dishes that are really difficult to veganise. In the non-vegan version, the stickiness of meat and egg help bind the mixture to the skewer. Although this can be replicated with conscientious TVP/tofu mincing and some other kitchen sorcery, the invention of OmniMeat is an absolute cheat code.

This recipe is so super simple and tastes just great. These skewers are fantastic party finger food, and I could honestly eat about ten of them in one sitting.

Made with OmniMeat, an awesome alternative protein developed for the Asian market. If you cannot get OmniMeat in your area, Beyond Beef mince might be a good option, although the taste profile is not exactly the same.

This recipe makes 3 skewers.

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0/10 Ingredients
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0/7 Instructions
  • Omnimeat is DA BOMB.
  • Very finely mince the white of 1 stalk of lemongrass, ginger, garlic, and the kaffir lime leaf. Mix it with the soy sauce, sugar, salt and pepper in a mixing bowl.
  • Add the Omnimeat and mix well, stirring in ONE DIRECTION. The stirring in one direction thing is a traditional Chinese habit, and it is apparently because the meat (in this case gluten) fibres get stickier this way.
  • Add 1 tbsp of flour to the mixture and mix well, stirring in the same direction again. Slit the thick part of the lemongrass a few times so the flavour can escape into the mince later.
  • Divide the mixture into three. Using your hands, firmly pack the meat mixture around the remaining three lemongrass stalks, covering the slit areas. Make sure you push against the stalks with your fingers and palms, compacting the mixture.
  • Deep fry for about 6-8 minutes until golden. Do not overcook!
  • Serve with nam jin or sweet chilli sauce.

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