Lemongrass prawn sticks with chilli dipping sauce
PREP + COOK TIME 40 MINUTES (+ HEATING + REFRIGERATION) MAKES 12
500g skinless, boneless flat head fillets, chopped
⅓ cup (100g) Thai red curry paste
2 makrut lime leaves, stem removed, shredded thinly
2 cloves garlic, chopped finely
1 egg
500g medium green prawns, peeled, cut into 1cm pieces
12 small thin lemongrass stalks, trimmed (20cm)
peanut oil, to brush
CHILLI DIPPING SAUCE
1 tablespoon peanut oil
2 teaspoon sesame oil
3 eschalots (75g), chopped finely
1 tablespoon finely grated ginger
120g chilli paste in soybean oil
½ teaspoon finely grated lime rind
1 tablespoon lime juice
2 tablespoon finely chopped coriander, plus extra leaves to serve
1 Prepare a charcoal barbecue to medium heat according to instructions on In The Kitchen (from page 6).
2 Place fish, curry paste, lime leaves, garlic and egg in a large food processor; pulse until finely chopped and combined. Transfer mixture to a bowl. Fold in prawns until well combined. Season.
3 Using slightly damp hands, divide mixture into 12 portions and form into 10cm logs. Insert a lemongrass stalk through the log length-ways. Place on a tray lined with baking paper. Refrigerate for 30 minutes or until firm.
هذه القصة مأخوذة من طبعة Issue 91 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 91 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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