Lemongrass & Lime Prawn Skewers

Ingredients

• 1/3 cup chopped fresh coriander
• 1 tspn kaffir lime leaves, finely chopped
• 1 fresh red chilli, deseeded, finely chopped
• 600g green prawns
• 9 stems lemongrass
• 1 fresh red chilli, deseeded, halved, thinly sliced, extra
• 1 bunch fresh mint, leaves picked, washed, dried
• 3 lebanese cucumbers, halved and sliced
• 1 & 1/2 cups bean sprouts
• 1/4 cup fresh lime juice
• 2 tbspn brown sugar
• 2 tspn fish sauce

Directions
Line a large baking tray with non-stick baking paper. Place the coriander, lime leaves and chilli in the bowl of a food processor and process until finely chopped. Add prawn meat and process until the mixture just comes together.

Cut the lemon grass stems in half crossways to make 18 skewers. Use wet hands to shape 1 heaped tablespoonful of prawn mixture around 1 lemon grass skewer to form a 7cm-long sausage. Place on the lined tray. Repeat with the remaining prawn mixture and lemon grass skewers. Cover and place in the fridge for 30 minutes to chill.

Meanwhile, combine the extra chilli, mint, cucumber and bean sprouts in a bowl. Whisk together the lime juice, brown sugar and fish sauce in a jug.

Preheat a barbecue flatplate or large frying pan on medium-high. Spray the prawn skewers with olive oil spray. Cook, carefully turning occasionally, for 5-8 minutes or until browned and cooked through.

Pour the dressing over the salad. Divide the skewers among serving plates and serve with the salad.

Serves 6.

Nutritional Information: 148 cals, protein 22g, carbs 10g, fat 2g, sat fat 0.4g, fibre 2g