Lemongrass Prawns…adulterated from Donnahay.com.au
A long list of ingredients but short cooking time! Quite delicious served with Asian pancakes, mint and dipping sauce so you can assemble your own little number.
It’s easy to whip up before the hordes get back from the beach.
You need for 12 skewers or for 6 hungry beach babes:
300g peeled medium green (raw) prawns
150g pork mince
2 cloves garlic, chopped
1 teaspoon finely grated ginger
1 tablespoon brown sugar
2 tablespoons chopped coriander leaves
1 long red chilli, chopped
1 teaspoon fish sauce
1 eggwhite
12 lemongrass stalks, trimmed
vegetable oil, for brushing
1 butter lettuce, leaves separated
1 cup Vietnamese mint leaves
1 cup mint leaves
2 cups bean sprouts
- Pour a big fat Gin and tonic.
- Climb into new Gucci sundress.
- Climb out of Givenchy wedges and into barefeet.
- Sip Gin and Tonic.
- Breathe.
- Place the raw prawn meat in the food processor/whizzer until it’s finely chopped and gooey.
- Chop the garlic if you can be bothered.
- Toss in the pork, garlic, ginger, sugar, coriander, chilli, fish sauce and eggwhite and whizz until thick and gooey.Think Face pack.
- Use damp hands - so it doesn’t get sticky - and then shape 2 tablespoonfuls of the gooey mixture around each piece of lemongrass. Like a makeup brush.
- You can pop in the fridge until ready to cook.
- Pour another G & T.
- Heat a char-grill pan or barbecue over medium heat.
- Moisterise the prawn meat tip and the lemongrass skewers with oil and BBQ for 2-3 minutes each side or until cooked through.
- Serve with the lettuce, mint, bean sprouts, green onion pancakes and dipping sauce.
- Divine !
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