Using lemongrass stalks as a skewer is such a lovely way to serve these little morsels. You could hand these around as a party treat, serve them as part of an Asian banquet dinner or simply eat them straight off the barbecue.


  • Marion’s Kitchen Balinese Spice Rub

  • 300g (about 10 oz) peeled and deveined prawns (shrimp), roughly chopped

  • 300g (about 10 oz) white fish fillets (e.g. snapper, barramundi, or cod), roughly chopped

  • ¼ cup desiccated coconut

  • 1 long red chilli, finely chopped

  • 4 kaffir lime leaves, de-stemmed and finely sliced

  • 16 thin lemongrass stalks, trimmed and cut into 15cm lengths (use metal or bamboo skewers as an alternative

  • 2 Tbsp vegetable or canola oil

  • Sweet chilli sauce to serve

  • Lime wedges to serve


  • 1.

    Place the ASIAN SPICE RUB, prawns, fish, desiccated coconut, chilli, kaffir lime leaves and 2 Tbsp of water in the bowl of food processor. Process to a thick paste.

  • 2.

    Mould 2 heaped tablespoons of the seafood mixture onto the end of each lemongrass stalk.

  • 3.

    Heat oil in a non-stick frying pan or on a barbecue plate over medium heat. Cook skewers, turning often, for 8-10 minutes or until firm and just cooked through. Serve with sweet chilli sauce and lime wedges.

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