Quick to make and tasty to eat these little morsels are excellent cooked over hot coals or under the grill as a snack or as part of a meal.
Prep: 10 minutes
Cook: 5 minutes
Lemon Grass Prawns
18 lemon grass stems, around 10cm long
36 raw tiger prawns, peeled and de veined
3 tbsp chopped coriander
2 tsp sesame oil
4 tbsp sweet chilli sauce
2 tbsp olive oil
sweet chilli sauce
creme fraiche or sour cream
Lemon Grass Prawns: Mix together the coriander, sesame oil, sweet chilli sauce and olive oil in a bowl. Toss the prawns in the mixture so that they are well coated. Place 2 prawns on each lemon grass stem (you may need to make a little cut in the centre of each prawn). Refrigerate until ready to cook.
To Cook: Place the lemon grass prawn skewers on a moderate-hot barbecue and cook for a couple of minutes on each side. The prawns will be light red when cooked.
To Serve: Serve the prawns accompanied with sweet chilli sauce and creme fraiche or sour cream.