Vietnamese Spiced Prawn Fritters on Lemongrass Sticks

  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
500g cleaned and shelled prawns
8 thin lemongrass sticks
2 tbsp of cornflour
4 Thai shallots
1 tbsp grated ginger
1 birds eye chilli
2 cloves garlic
2 spring onions, chopped
1 tbsp palm sugar
2 tsp shrimp paste
1 tbsp fish sauce
1 tbsp dark soy sauce
Handful of sweet basil leaves
Handful perilla or sesame leaves

For the Sauce

2 tbsp soy sauce
2 tbsp fish sauce
1 tsp palm sugar
1 birds eye chilli chopped
2 tsp sugar
½ tsp sesame oil

In a food processor add the Thai shallots, spring onions, grated ginger, birds eye chilli, garlic, palm sugar, shrimp paste, fish sauce, soy sauce and half the prawns and blitz with the 2 tbsp of corn flour.

Give a quick blitz in the food processor.

Then add sweet basil and perilla leaves and the rest of the prawns. Blitz for a couple of seconds but not too much as you want the mixture to form well.

With wet hands, make small balls out of the mixture above. Place a wet lemongrass stick through the mixture.

This should make about 8 skewers worth.

Drizzle with oil and bake them in a preheated oven 180°C oven for 8 to 10 minutes.

For the Sauce:

Mix all the ingredients together into a bowl.

Add the chillies, sesame oil, palm sugar and castor sugar and soy sauce and fish sauce into a bowl and mix well.

Vietnamese Spiced Prawn Fritters

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