Lemongrass seafood skewers

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.