Sausage and Prawn Lemongrass Skewers
The holiday season is full of fresh seafood and backyard barbecues, so we’ve combined the two with these tasty skewers. Fragrant and delicious, they make a great snack or something to wet the appetite before the main event.
what you need
- 1 pack Three Aussie Farmers Farmhouse Sausages, casing removed
- 350g raw prawn meat, minced
- 2 cloves garlic, crushed
- 1 tsp. fresh ginger, grated
- 2 Tbsp. red curry paste
- 2 Tbsp. fresh coriander, chopped
- 5 tsp. fish sauce
- 1½ Tbsp. palm sugar
- 1 red chilli, chopped (optional)
- 1/4 cup cornflour
- 10 lemongrass stalks
- 2 Tbsp. peanut oil
- 2 Tbsp. lime juice, plus wedges to serve
- 1 sprig coriander, chopped plus leaves to garnish
- 1 small cucumber, sliced
how to make it
- In a food processor add the sausage meat, prawn meat, garlic, ginger, curry paste, coriander, 2 Tbsp. fish sauce, ½ Tbsp. palm sugar, chilli and cornflour and blitz for 30 secs or until combined.
- With wet hands, mold approx. 100g of sausage mix around each lemongrass stalk. Press and shape as needed.
- In a fry-pan over med. heat add peanut oil and cook skews, turning regularly until golden brown and cooked through.
- To make dipping sauce, combine lime juice, palm sugar and chopped coriander tin a bowl and whisk.
- Serve with cucumber, coriander leaves and dipping sauce. Enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
