Name: Prawn & lemongrass 'lollipops' with sweet chilli & lime sauce
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1
Cuisine: asian
Ingredients: 1kg green prawns, peeled, deveined (or 500g green prawn meat); 40.00 ml coriander leaves; 14.00 gm Thai red curry paste; 48.80 gm fish sauce; 5.00 gm caster sugar; 2 lemongrass stems (pale inner core only); 18.20 gm peanut oil or sunflower oil; 44.00 gm sweet chilli sauce; 42.00 gm lime juice; 1 small red chilli, sliced

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

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Prep Time:
35 minutes

Cook Time:
10 minutes

Total Time:
45 minutes

"Tasty prawn patties on lemongrass sticks: a perfect one-handed party snack."

Ingredients:

1kg green prawns, peeled, deveined (or 500g green prawn meat)
40.00 ml coriander leaves
14.00 gm Thai red curry paste
48.80 gm fish sauce
5.00 gm caster sugar
2 lemongrass stems (pale inner core only)
18.20 gm peanut oil or sunflower oil
42.00 gm lime juice
1 small red chilli, sliced

Instructions:

Combine prawns in a food processor and pulse until a paste forms. Add coriander, curry paste, fish sauce, sugar, and 1/2 teaspoon salt, then blend until smooth. Shape mixture into 10 small patties using damp hands.
Cut lemongrass into ten 6cm lengths and insert one into each prawn patty to create a lollipop shape. Chill for 15 minutes.
Prepare the sauce by mixing all ingredients in a small bowl and set it aside.
Preheat a chargrill pan or barbecue over medium-high heat. Brush each patty lightly with oil, then grill for 8-10 minutes, turning occasionally, until fully cooked.
Plate the lemongrass prawns with the zesty chilli and lime sauce.

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