There are a few recipes around for these delicious prawn skewers, but they all seem to be cooked under the grill or in a griddle pan, so in the interest of keeping things simple, I have tried baking them - and it works. They may not brown quite the same, but they taste just as delicious nevertheless. To help simplify things further for the busy cook, they can be made up several hours ahead and kept chilled in the fridge until just before cooking.
Ingredients - makes 8 skewers
125g peeled un-cooked prawns
5g grated ginger
1 small spring onion, chopped
1 tbs fish sauce
1/4 small red chilli, chopped
1/2 tsp cornflour
1 tbs shredded basil
Thai dipping sauce to serve
If the prawns have been frozen and are still wet, gently pat them or squeeze them using kitchen towel. Put them in the food processor.
Cut the top half of the lemongrass stalks off, cut the lemongrass in half and then into quarters (if they are large you may be able to get 6 skewers out of each stalk, rather than 4). Carefully cut a little of the tender centre part of the lemongrass away, chop finely and add to the prawns.
Line a baking sheet with baking parchment and lightly oil the parchment.
Place the next 6 ingredients in the food processor and pulse until they are all blitzed together. Finally add the basil and give it a last blitz.
Roughly divide the mix up into 8 portions and, with wet hands, take one portion and mould it around one lemongrass skewer. Gently place on the oiled parchment and make the rest of the skewers.
Store, covered with oiled parchment, in the fridge until just before cooking.
To cook, heat oven to 180°c and place the prawns near the top of the oven. Cook for 10-12 minutes.
Serve with Thai dipping sauce.