Ingredients

The following ingredients have 4 Servings
  • 400 g fresh prawns
  • 2 cloves garlic
  • 2 stalks lemongrass (bottom half, sliced in thin rings)
  • 2 lime leaves (middle vein removed)
  • 4 sprigs fresh coriander leaves
  • 2 tsp fish sauce
  • ¼ tsp ground pepper
  • 2 cloves garlic
  • 200 ml rice vinegar OR lime juice
  • 2 tsp fish sauce
  • 4 Tbsp caster sugar
  • 1-2 red bird's eye chilli (sliced thinly, to taste)
  • ½ cucumber (chopped in tiny pieces)
  • 4 sprigs coriander (with stalks)
  • 2 spring onions (green part, sliced thinly)
  • 12 stalks lemongrass (top third cut off, cleaned)

Instruction

  • Let's make the dipping sauce. Place the first 5 ingredients in a small saucepan and simmer for 5 minutes. Leave aside to cool, adding the cucumber, coriander and spring onions just before serving.
  • To make the skewers themselves, place all ingredients into a chopper and pulse until everything is nicely minced and thoroughly mixed.
  • Divide the mixture up into equal sized balls, so the end result will be uniform.
  • Have a bowl of water at hand and with wet hands, take a ball and a lemongrass stalk. Flatten the ball in the palm of your hands, place the thicker end of the lemongrass in the middle and form the prawn paste into a ball around the lemongrass. See pic.
  • Repeat with the rest.
  • Grill, barbecue or cook on a griddle for about 5 minutes each side.
  • Serve hot with the dipping sauce.