Famously known for relying on light flavours of fresh herbs & vegetables, Vietnamese cuisine is particularly attractive to those who want to take health matters into their own hands. Mildly flavoured with tons and tons of fresh herbs, the lemongrass prawn is an epic example on the entire concept.
If you live in Asia, lemongrass is a very easy find. Otherwise you can opt for the dried lemongrass which usually is available at Asian supermarkets world-wide. “Lemongrass” is the star ingredient in this dish so you will have to get some, one way or another.
A composition of only a few ingredients in the food processor than moulded and grilled onto lemongrass skewers, these are sure to please any crowd. And because prawns cook so easily, it would sit nicely on your weekly meal plan as well.
You will need…
- 5-6 fresh prawns
- 4-5 sea bass 3 inch fillets
- 4 garlic cloves
- 1 inch ginger
- 1tsp white pepper powder
- 1 egg (separate & use egg white only)
- 3 coriander roots
- 2 tbsp light soy sauce
- 5-8 lemongrass stalks
- Wash the lemongrass and pat dry.
- Add all the ingredients (except the lemon grass) to a food processor and blend enough to get a rough paste like mixture .
- Gently wrap the mixture around either at the center of the lemongrass (kindda creating a corn cob feel) or at either end of the lemongrass (kindda like a chicken drumstick), depending on how you prefer to hold it.
- Spray some oil on to a grill pan, grill on medium-low heat. Flip over every 2 minutes to evenly cook all sides. Alternatively, submerge the skewers in heated oil to deep fry. Fry for about 4 minutes, Set out to drain any excess oil before serving.
- Serve with plum sauce dipping along with some fresh herbs like mint, cabbages, long-yard beans and cucumber.