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Ingredients
- 400g raw (green) king prawn meat
- 150g white fish fillet
- 1/4 cup coriander leaves, chopped
- 1 tbsp red curry paste
- 1 tbsp oyster sauce
- 6 sticks lemon grass
- Sweet chilli sauce or soy sauce for dipping
Method
Combine prawn meat and fish fillet in a food processor and pulse to a coarse paste. Remove to a bowl and stir in coriander leaves, curry paste and oyster sauce. Cut base end of lemon grass so sticks measure 22-24 centimetres. Using wet hands, mould about a heaped tablespoon of prawn mixture firmly around the narrow end of each stick then rest in the fridge for 20 minutes or until ready to cook.
Cook prawn sticks on a well-oiled barbecue or chargrill over medium heat, turning occasionally, until just cooked through. Serve with sweet chilli sauce or soy sauce for dipping.
