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