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    Prawn, crab & lemongrass skewers with dipping sauce

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    Prawn, crab & lemongrass skewers with dipping sauce

    • Preparation time: 10 minutes + 30 minutes chilling
    • Cooking time: 10 minutes
    • Total time: 20 minutes + 30 minutes chilling

    Serves: 4


    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

    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. 

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