Prawns Asian

Prawn and lemongrass 'lollipops' with sweet chilli and lime sauce

Name: Prawn and lemongrass 'lollipops' with sweet chilli and lime sauce
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 10
Cuisine: /asian, /asian recipes
Ingredients: 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

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35m

10m

Prawn & lemongrass 'lollipops' with sweet chilli & lime sauce

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by Jill Dupleix

Food writer

Oct 02, 2015

These little prawn patties on lemongrass stalks are easy to eat with one hand, while you hold your drink in the other.

1kg green prawns, peeled, deveined (or 500g green prawn meat)
2 tbs coriander leaves
2 tsp Thai red curry paste
1 tbs fish sauce
1 tsp caster sugar
2 lemongrass stems (pale inner core only)
1 tbs peanut or sunflower oil

Sweet chilli & lime sauce

2 tbs sweet chilli sauce
2 tbs lime juice
1 tbs fish sauce
1 small red chilli, sliced

Method

1.

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.
2.

Cut lemongrass into ten 6cm lengths, then insert one into each prawn patty so it resembles a lollipop. Chill for 15 minutes.
3.

Meanwhile, for the sauce, combine all ingredients in a small bowl. Set aside.
4.

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.
5.

Serve the lemongrass prawns with the chilli and lime sauce.