LEMONGRASS PRAWN SKEWERS

BY Ceres Organics

gluten-free   

Ready in 45 minutes | Serves 4


Ingredients

1 cup Organic Jasmine White Rice

FOR THE SKEWERS

Organic Coconut Oil, High Heat Cooking

200g fish fillets (kingfish or monk fish)

300g raw prawns, finely chopped

2 tablespoons red curry paste

2 tablespoons fish sauce

1 free-range egg (size 6)

½ cup Organic Tapioca Flour

1 tablespoon Organic Rapadura Sugar

zest of 1 lime

¼ cup fresh coriander

8 pieces lemongrass

¼ cup Organic Sesame Seeds, Hulled

FOR THE DIPPING SAUCE

¼ cup water

2 tablespoons Organic Rapadura Sugar

1 tablespoon Organic Vinegar, Brown Rice

1 fresh red chilli, finely sliced

1 tablespoon Organic Peanuts, Roasted & Salted (roughly chopped)

2 tablespoons Organic Peanut Butter Smooth, Original

Method

Preheat oven to 220°C and grease a baking tray with coconut oil.

Cook the rice as directed on the packet.

Prepare the skewers. Mince the fish in a food processor to a paste-like consistency. Transfer to a large bowl and add the prawns.In a separate bowl, whisk the red curry paste and fish sauce with the egg, then pour over the fish and prawns. Add the flour, sugar, lime zest and coriander. With your hands, mix the ingredients will to combine. If the mixture is too wet, add a little more flour.

To assemble the skewers, form a scoopful of the mixture into a ball around each piece of lemongrass, pressing firmly with hands to hold. Coat with the sesame seeds. Place onto the prepared baking tray and cook in the oven for about 8 minutes or until golden, turning part way through.

Meanwhile, prepare the dipping sauce. Combine water, sugar and vinegar in a pot. Heat gently and stir until the sugar has dissolved. Allow to boil for 5 minutes and then add the chilli. Remove from the heat to cool slightly. Add the chopped peanuts and peanut butter. Mix until smooth.

Serve the skewers with jasmine rice and dipping sauce on the side. Garnish with extra coriander and lime.