Ingredients

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

To Serve

• sweet chilli sauce
• creme fraiche or sour cream

Method

1. 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.
2. 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.
3. To Serve: Serve the prawns accompanied with sweet chilli sauce and creme fraiche or sour cream.