By Dinah Crowe :: G-Fresh
Featured on episode 4 of Adelady on Channel 9, Adelaide…
BBQ PRAWN POPS (G-Fresh Chilli & Garlic Seasoning), served with lettuce leaves, Thai basil and a nuoc cham dipping sauce!
750g green prawn meat blended to a paste
2t minced garlic
2t chilli garlic seasoning
½ bunch spring onions finely chopped
1T fish sauce
1t caster sugar
12 lemongrass sticks trimmed
Place all ingredients into a bowl and really work all ingredients together well with your hands. Roll into 12 balls. Place lemongrass stick onto the top of the ball then squeeze it around the lemongrass stick. Repeat until all done.
Chargrill on bbq until cooked through then serve with lettuce, thai basil and a nuoc cham dipping sauce.