Ingredients

The following ingredients have 4 Servings
  • 1kg green prawns, peeled, deveined (or 500g green prawn meat)
  • 2 tbs coriander leaves
  • 2 tsp Thai red curry paste
  • 2.00 tbs fish sauce
  • 1 tsp caster sugar
  • 2 lemongrass stems (pale inner core only)
  • 1 tbs peanut or sunflower oil
  • 2 tbs sweet chilli sauce
  • 2 tbs lime juice
  • 1 small red chilli, sliced

Instruction

  • Place the prawns in a food processor and pulse to a paste. Add the coriander, curry paste, fish sauce, sugar and 1/2 tsp salt and whiz briefly until smooth. With damp hands, form into 10 small patties.
  • Cut lemongrass into ten 6cm lengths, then insert one into each prawn patty so it resembles a lollipop. Chill for 15 minutes.
  • Meanwhile, for the sauce, combine all ingredients in a small bowl. Set aside.
  • Preheat a chargrill pan or barbecue on medium-high heat. Lightly brush each patty with oil, then grill for 8-10 minutes, turning occasionally, until cooked through.
  • Serve the lemongrass prawns with the chilli and lime sauce.