Australian Gourmet Traveller - (03)March 2019 (1)

100 GOURMET TRAVELLER

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

1 Preheat 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 of

each lemongrass stalk.

2 Brush 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.

NoteSambal bajak, a tomato-

based chilli sauce, is available

from select delicatessens and

Asian grocers.

Spicy prawn and

lemongrass sticks

MAKES 12 // PREP TIME 15 MINS // COOK 10 MINS

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.

Prawn sticksLinen napkin

from Hale Mercantile Co.

Lamb with Indian spices

Black plate from Batch

Ceramics. All other props

stylist’s own. Stockists p152.