Demonstrated at the 2011 Melbourne Food and Wine Festival.
Mix all ingredients in a large bowl.
Form about 70g of meatball mixture onto the sticks to make a popsicle.
Gently brush with oil and start to grill, turning constantly to reach a charred but beautiful exterior.
Towards the end, gently brush the lemongrass purée over the satay constantly to glaze the meatballs.
While the satay is grilling, dress the herbs in the shoyu vinaigrette with the sesame seeds. Set aside.
Peel honey mango and slice. Sprinkle with sugar and caramelise on grill or flat top.
Pour salsa verde on plate.
Place honey mango on plate.
Place herb salad on mango.
Place satays on plate.
Drizzle lemongrass creme fraiche around freely.
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