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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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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.

Dinah x

Lauren De Cesare

Lauren De Cesare

Co-Creator and Sales Director extraordinaire for Adelady, she loves to talk AND she loves to talk business.

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