Prawn lolipop

  • 1kg green prawns, peeled, deveined (or 500g green prawn meat)
  • 2 tbs coriander leaves
  • 2 tsp Thai red curry paste
  • 1 tbs fish sauce
  • 1 tsp caster sugar
  • 2 lemongrass stems (pale inner core only)
  • 1 tbs peanut or sunflower oil
Sweet chilli & lime sauce
  • 2 tbs sweet chilli sauce
  • 2 tbs lime juice
  • 1 tbs fish sauce
  • 1 small red chilli, sliced
  1. Place the prawns in a food processor and pulse to a paste. Add the coriander, curry paste, fish sauce, sugar and 1/2 teaspoon salt and whiz briefly until smooth. With damp hands, form into 10 small patties.
  2. Cut lemongrass into ten 6cm lengths, then insert one into each prawn patty so it resembles a lollipop. Chill for 15 minutes.
  3. Meanwhile, for the sauce, combine all ingredients in a small bowl. Set aside.
  4. Preheat a chargrill pan or barbecue on medium-high heat. Lightly brush each patty with oil, then grill for 8-10 minutes, turning occasionally, until cooked through.
  5. Serve the lemongrass prawns with the chilli and lime sauce.
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