BBQ PRAWN POPS RECIPE

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!

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Ingredients

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

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Method

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.

Dinah x

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