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Prawn, crab & lemongrass skewers with dipping sauce
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300g frozen cooked and peeled prawns, defrosted
100g white crab meat
1 clove garlic, chopped
2 tsp Bart Infusions Galangal Paste
1 Cooks’ Ingredients Red Thai Chilli, chopped
2 salad onions, roughly chopped
¼ x 25g pack Thai Basil, roughly chopped, plus extra for garnish
1 medium Waitrose British Blacktail Egg
1 tbsp cornflour
4 lemongrass stalks, halved lengthways
FOR THE DIPPING SAUCE
3 tbsp DeSiam Nam Jim Kai
1 tbsp light soy sauce
1. Pat the prawns on kitchen paper to remove any excess water and place in a food processor with the crab meat, garlic, galangal, chilli, salad onions, Thai basil, egg, cornflour and seasoning. Pulse to give a coarse paste. Divide into
8 and gently press onto the halved lemongrass stalks to make a 9cm sausage shape. Chill in the fridge for 30 minutes.
2. Meanwhile, mix together the dipping sauce ingredients and set aside.
3. Cover the exposed lemongrass stalks with a little foil, then place the skewers on a grill pan under a preheated grill for 9-10 minutes, turning once until golden and cooked throughout. Serve with the dipping sauce and extra chopped Thai basil leaves.
Typical values per serving:
This recipe was first published in April 2017.