The sambal packs a mighty punch in these spicy prawn sticks, and using lemongrass stalks in place of skewers adds even more flavour. When it comes to shaping the prawn mixture around the lemongrass, press it on firmly to help it hold, and use wet hands to prevent sticking.
- 500 gm medium green prawns, peeled and chilled
- 3 tsp sambal bajak (see note) or other sambal
- 1 tbsp light soy sauce
- 1 garlic clove
- 6 lemongrass stalks, trimmed and halved
- Peanut oil or other neutral oil, for brushing
- Diced pineapple and cucumber, thinly sliced golden shallot, and mint leaves, to serve
- Lime wedges, to serve
- 1Preheat a barbecue (preferably charcoal) to medium-high. Blend prawns, sambal, soy sauce and garlic in a food processor
until finely chopped. Scoop tablespoons of mixture and mould around one end ofeach lemongrass stalk.
- 2Brush with oil and grill, turning once and brushing with extra
oil, until charred and cooked through (5-7 minutes). Serve with pineapple, cucumber, shallot, mint and lime wedges.
Note Sambal bajak, a tomato-based chilli sauce, is available from select delicatessens and Asian grocers.