Prawn and lemongrass kebabs

Lemongrass stalks make tangy natural skewers for this exotically flavoured mince of prawns and chillies
By Jenni Muir
Prawn and lemongrass kebabs
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes plus defrosting if necessary
  • Effort: easy



  • 320g frozen green uncooked prawns, shelled and deveined to give 185g-200g raw prawn meat
  • 2 small spring onions, chopped
  • 1 fresh red chillies, chopped
  • 1 cloves garlic, chopped
  • 1 tsp cornflour
  • freshly ground black pepper
  • 1-2 tbsp fresh lime juice
  • 1-2 tsp fish sauce
  • vegetable oil spray
  • 4 stalks of lemongrass


1. Place the prawn meat in a food processor with the chopped spring onions, chilli and garlic. Add the cornflour and several grinds of black pepper. Pulse to a paste, adding the fish sauce and lime juice gradually, and adding only just enough liquid that the prawn mixture forms into a ball rather like a wet pastry. Remove the blade from the machine and knead the mixture a little in the bowl using your hands to bring it together.

2. Divide the prawn mixture into four balls. Shape each ball around the base of a lemongrass stalk.

3. Heat a ridged griddle or frying pan and spray with vegetable oil. When you can see a light haze rising from the pan, add the satay sticks and cook over a moderate heat, turning occasionally, until the prawn mixture is browned on each side. Alternatively, cook under an overhead grill or on a barbecue. Serve hot, with a sweet chilli dipping sauce if desired.

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