Step 1

Prepare the ingredients as described. Lemongrass can be prepared in a few ways. Always start by whacking the white part with a pestle or the back of a small cast iron skillet. Then remove the outer layers and the lemongrass and chop off the base of the white part.

Step 2

You can either chop the lemongrass by slicing in to thin circles, then mincing and using a mortar and pestle. A microplane grater can also be used for the lemongrass (after peeling), garlic, ginger and eschalot/French shallot.OR you can add all the paste ingredients (including fish sauce) to a stick blender jar to blend.

Step 3

All all the paste ingredients to a mixing bowl or food processor, evenly distributing. If mixing in a bowl, use a wooden spoon to do so or your hands. If using a food processor, pulse 5-6 times just until the ingredients are well mixed.

Step 4

Preheat the oven to 160C/320F or you can use an air fryer at 140C/280F or if you'd prefer to cook them completely on the stovetop, then make them thinner or smaller.Form the mixture in to patties, using about 2 tablespoons for each one. If usng bamboo skewers they need to be soaked in advance.Then place on a tray ready for cooking.

Step 5

Heat up a large skillet/frypan with some oil and brown the patties on each side, in 2 batches. Finish in the oven or air fryer for 10 minutes. If you aren't planning to eat all of the patties in one sitting - you can either freeze them before browning, or after browning, or after cooking completely. Just remember to finish cooking (or re-heating) them after defrosting.If you plan to eat them over 2-3 days, store them in the fridge after cooking completely and just re-heat them when you need.

Step 6

Prepare the sticky rice beforehand.Mix up the sauce ingredients when ready to serve and prepare the accompanying elements to serve the skewers with.