Marinated seafood and lemongrass skewers

Method

1. Peel outer leaves of lemongrass and trim to makes skewers, each 20cm long. Soak in water for 20 minutes.

2. Cut monkfish and salmon into 2.5cm cubes.

3. Peel the tiger prawns and remove the black vein from the back.

4. Remove the lemongrass skewers from the water and pat dry. Spike the seafood onto the skewers alternately and set aside in a deep roasting tray.

5. Mix all ingredients for the marinade in a bowl and pour over the skewers. Cover with cling film and marinade for 10 minutes, turn and marinade for a further 10 minutes.

6. Remove skewers from the marinade and pat lightly with kitchen towel. Lightly drizzle with oil and cook on a hot char-grill for four to six minutes, brushing over excess marinade and turning occasionally.

7. Cook the egg noodles for 2 minutes in boiling salted water, and then drain very well.

8. Heat a wok until very hot and add the noodles, sesame oil and soy sauce and stir-fry for two minutes.

9. Stir in the spring onion and limejuice, and sprinkle over the sesame seeds.

10. Take a large serving plate, arrange noodles in the middle, arrange the lemon grass skewers on the top and serve immediately.