Ingredients

Prawn Mousse

• 250g raw prawns meat, diced
• 300g monkfish fillet or firm white fish eg. cod or snapper, haddock, diced
• 6 lime leaves, stem cut out and shredded
• 2 tbsp ginger, peeled and finely chopped
• 2 tbsp spring onion, white only roughly chopped
• 3 small red chillies, finely chopped
• 2 tsp fish sauce
• juice of half a lime
• 1 tsp sesame oil
• 2 tbsp corriander, roughly chopped

Sugar Cane

• 4x8-10cm sugar cane sticks, sliced lenghtwise into 4 skewers

To Cook

• 2 tbsp groundnut or similar oil

To Serve

• Thai Sweet Chilli Sauce
• corriander leaves
• 1 tbsp cashew toasted, finely chopped

Method

1. Prawn Mousse: Place all the ingredients in a food processor and puree to a firm puree pr finely chop all the ingredients and grind them to a paste in a mortar and pestle.
2. Prawn Skewers: Have a bowl of water aside to wet your hands. Lightly oil a tray or plate with 1 tablespoon of the oil. Take a small handful of the prawn mixture in slightly wet hands and mould it around the sugar cane so that it comes 4-6cm down the skewer. Place the skewer on the oiled plate or tray and repeat this process until you have used all the puree. Cover the prawn skewer with cling film and place them in the refrigerator until ready to cook.
3. To Cook: Preheat a grill or barbecue to a moderate-high. Coat the skewers in the oil on the plate so that they are lightly coated (if you need to add a little more oil). Place the skewer on a grill tray or barbecue and cook them for 6-8 minutes (dependant on their thickness) turning them half way through. They be golden and firm, if they are cooked on the barbecue they should have distinctive grill marks. Serve hot or keep warm until ready to serve.
4. To Serve: Place the skewers on a square of bannana leaf (optional) with small bowl of sweet chilli sauce garnished with corriander leaves and the cashew nuts.