Minced Prawn Lemongrass Skewers


  • Servings: 4
  • Difficulty: medium
  • Print

Fresh prawn meat barbequed on lemon grass skewers.

019500 gms prawns (peeled, cleaned, minced)
2 tbsp spring onions, finely chopped
2 clove of garlic, crushed
A pinch of kaffir lemon leaf chopped
¼ tsp white pepper powder
1 red chilli, deseeded and finely chopped
1 tbsp fresh coriander/cilantro, finely chopped
1 tsp fish sauce
Olive oil/vegetable oil for basting and grilling
Salt to taste (add only if necessary because fish sauce is already salty)
10-12 lemon grass stalks, cleaned and cut into 2 ½ inches (will be used as skewers)

For Dipping Sauce
Mix light soy sauce, fish sauce, rice wine vinegar, honey/brown sugar, finely chopped red chilli, chopped cucumber and coriander.


Mix spring onions, kaffir lemon leaf, crushed garlic, white pepper powder, chopped red chilli, fresh coriander and fish sauce in a large non-metallic bowl. Add minced prawns and mix well until the mixture just comes together.

(Tip: Even egg white (beaten lightly) can be added to bind the mixture without making it too wet)

Divide mixture into equal parts. Wash the lemongrass stalks and pat dry. Run a rolling pin along the length of the stalks in order to release the aromatic oils. Cut the stalk and set aside.

Wet hands and shape prawn mixture around lemon grass skewer in the middle.

Preheat grill on high for five minutes or use griddle pan. Brush the grill with some olive oil. Arrange skewers on the grill/ pan.  Cook for 5-8 minutes until cooked through and slightly browned.

Serve with dipping sauce.

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