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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings