Fiery Asian feasting

Celebrate the flavours of Asia with recipes that embrace fire, smoke and grilling.

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.