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Prawn and lemon grass kebabs

Jenni Muir
Lemon grass stalks make tangy natural skewers for this exotically flavoured mince of prawns and chillies

Prawn and lemon grass kebabs

Method

1. Place the prawn meat in a food processor with the chopped spring onions, chilli and garlic. Add the cornflour and several grinds of black pepper. Pulse to a paste, adding the fish sauce and lime juice gradually, and adding only just enough liquid that the prawn mixture forms into a ball rather like a wet pastry. Remove the blade from the machine and knead the mixture a little in the bowl using your hands to bring it together.

2. Divide the prawn mixture into four balls. Shape each ball around the base of a lemon grass stalk.

3. Heat a ridged griddle or frying pan and spray with vegetable oil. When you can see a light haze rising from the pan, add the satay sticks and cook over a moderate heat, turning occasionally, until the prawn mixture is browned on each side. Alternatively, cook under an overhead grill or on a barbecue. Serve hot, with a sweet chilli dipping sauce if desired.

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Serves: 4

Prep: 10 min, plus defrosting if necessary
Cook: 5 min

Ingredients
320g frozen green uncooked prawns, shelled and deveined to give 185g-200g raw prawn meat
2 small Spring onions, chopped
1 fresh medium-sized red chilli, chopped
1 clove Garlic, chopped
1 tsp cornflour
freshly ground black pepper
1-2 tbsp fresh lime juice
1-2 tsp Fish Sauce
vegetable oil spray
4 stalks of Lemon grass