Life’s a Feast: Lemongrass prawn skewers


Lemongrass, with its distinct aroma and unique flavour, is used as a herb throughout Southeast Asian cooking. In this dish, I have unconventionally used it as a skewer, which although not eaten with the dish, imparts a subtle citrusy tang to the minced prawn. Lemongrass tends to grow like a weed down here with not much love or attention needed. This is a flexible dish in which you can interchange the protein for minced pork or chicken. Decidedly simple, absolutely mouthwatering, these will leave you wishing you had made more! Enjoy!



500g raw prawns
3 spring onions
3 fresh red chillies
2 cloves garlic
1 egg
Juice of 2 limes (lemons if limes are too expensive)
2 tablespoons fish sauce
1 tablespoon cornflour
1 teaspoon sugar
10-12 lemon grass stalks

1/4 cup lime juice
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon minced garlic
2 large red chilli, chopped
2 teaspoons coriander roots, crushed
(This is the very bottom of the coriander, and the tastiest part. If you do not have a whole plant to obtain the root, use the stalks and crush) 


1. Mince the prawns in a small blender or chop finely with a sharp knife and set aside.

2. In either a pestle and mortar or small blender, grind or blend the spring onion, chilli and garlic.

3. Combine with the minced prawns, and then add the egg, lime juice, fish sauce, cornflour and sugar. Mix thoroughly with your hands until it has a dough-like consistency.

4. Take about 2 tablespoons of the mixture and shape it around the lemongrass stalk. Repeat with the remaining mixture and lemongrass until they are all used. Brush with a little vegetable oil.

5. Combine all the ingredients for the dressing and set aside.

6. Heat your BBQ grill or a large pan big enough to hold the stalks to a medium-high heat. Cook for 5-8 mins, turning frequently, until the prawn mix is golden brown. Serve warm.