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Lemon grass prawn sticks with sweet chilli sauce

Lynne Mullins

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Lemongrass prawn sticks with sweet chilli sauce.
Lemongrass prawn sticks with sweet chilli sauce.Quentin Jones

It will be a fight to the last skewer with these tasty prawn sticks.

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Ingredients

  • 400g raw (green) king prawn meat

  • 150g white fish fillet

  • 1/4 cup coriander leaves, chopped

  • 1 tbsp red curry paste

  • 1 tbsp oyster sauce

  • 6 sticks lemon grass

  • Sweet chilli sauce or soy sauce for dipping

Method

  1. Combine prawn meat and fish fillet in a food processor and pulse to a coarse paste. Remove to a bowl and stir in coriander leaves, curry paste and oyster sauce. Cut base end of lemon grass so sticks measure 22-24 centimetres. Using wet hands, mould about a heaped tablespoon of prawn mixture firmly around the narrow end of each stick then rest in the fridge for 20 minutes or until ready to cook.

    Cook prawn sticks on a well-oiled barbecue or chargrill over medium heat, turning occasionally, until just cooked through. Serve with sweet chilli sauce or soy sauce for dipping.

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