Lemongrass seafood skewers
6
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
As these Asian-style skewers start to sizzle, they are infused with the exotic flavour and aroma of fresh lemongrass
Ingredients
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)
Instructions
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.
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