Prawn & lemongrass lollipops with sweet chilli & lime sauce

Little prawn patties on lemongrass lollipops are easy to eat with one hand, while you hold your drink in the other.

Recipe «Prawn & lemongrass lollipops with sweet chilli & lime sauce» presented in category Recipes / Coctails, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg green prawns, peeled, deveined, 2 tbsp coriander leaves, 2 tsp Thai red curry paste, 1 tbsp fish sauce, 1 tsp caster sugar , 2 lemongrass stems, 1 tbsp peanut or sunflower oil, 2 tbsp sweet chilli sauce , 2 tbsp lime juice, 1 tbsp fish sauce, 1 small red chilli, sliced.

Ingredients:

• 1kg green prawns, peeled, deveined 
• 2 tbsp coriander leaves 
• 2 tsp Thai red curry paste 
• 1 tbsp fish sauce 
• 1 tsp caster sugar 
• 2 lemongrass stems 
• 1 tbsp peanut or sunflower oil 
• 2 tbsp sweet chilli sauce 
• 2 tbsp lime juice 
• 1 tbsp fish sauce 
• 1 small red chilli, sliced 

Instructions

1. Place the prawns in a food processor and pulse to a paste. Add the coriander, curry paste, fish sauce, sugar and 1/2 teaspoon salt and whiz briefly until smooth. With damp hands, form into 10 small patties.
2. Cut lemongrass into ten 6cm lengths, then insert one into each prawn patty so it resembles a lollipop. Chill for 15 minutes.
3. Meanwhile, for the sauce, combine all ingredients in a small bowl. Set aside.
4. Preheat a chargrill pan or barbecue on medium-high heat. Lightly brush each patty with oil, then grill for 8-10 minutes, turning occasionally, until cooked through.
5. Serve the lemongrass prawns with the chilli and lime sauce.