Zesty and delicious, these barbecue gems are succulent and packed with flavour. They can be prepared in advance then thrown on the barbie at the last minute. Try these with a glass of our Dookie Hills Riesling.
1/3 cup chopped fresh coriander 4 kaffir lime leaves, finely chopped 1 large fresh red chilli, deseeded, finely chopped 600g green prawn meat 9 stems lemon grass 1 large fresh red chilli, halved, deseeded, thinly sliced, extra 1 bunch mint, leaves picked, washed, dried 3 Lebanese cucumbers, halved lengthways, thinly sliced crossways 85g (1 1/2 cups) trimmed bean sprouts 60ml (1/4 cup) fresh lime juice 55g (1/4 cup, firmly packed) brown sugar 2 tsp fish sauce Olive oil spray
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 with an egg lifter 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.