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Photo of Lemongrass seafood skewers by WW

Lemongrass seafood skewers

Total Time
40 min
30 min
10 min
As these Asian-style skewers start to sizzle, they are infused with the exotic flavour and aroma of fresh lemongrass


Fresh lemongrass

8 piece(s), (sticks)

Raw peeled prawns

350 g

Ling, raw

400 g, coarsely chopped

Green curry paste

50 g, (Thai)

Fresh mint

½ cup(s), chopped

Fresh coriander

½ cup(s), chopped

Lime rind

2 tsp, finely grated

Lime juice

2 tbs

Olive oil

1 tbs

Sweet chilli sauce

½ cup(s)


  1. Peel outer layers from lemongrass. Trim ends and cut in half to make eight 16cm-long skewers.
  2. Place prawns, fish, curry paste, mint, chopped coriander, rind and juice in a food processor. Process until seafood is minced and ingredients are well combined. Transfer to a bowl.
  3. Divide fish mixture into 8 even portions. Using damp hands, mould each portion into a sausage shape around each lemongrass skewer.
  4. Heat oil in a large non-stick frying pan over medium-high heat. Cook skewers, turning occasionally, for 10 minutes or until golden and cooked through. Serve with chilli sauce, extra coriander and a lime wedge.


SERVING SUGGESTION: Steamed Asian greens such as choy sum, bok choy or gai lan, plus 1/2 cup (85g) steamed brown rice per serve.