Lemon grass prawn sticks with sweet chilli sauce

Serves Makes 12

• 400g raw (green) king prawn meat
• 150g white fish fillet
• 1/4 cup coriander leaves, chopped
• 1 tbsp red curry paste
• 1 tbsp oyster sauce
• 6 sticks lemon grass
• Sweet chilli sauce or soy sauce for dipping

1. Combine prawn meat and fish fillet in a food processor and pulse to a coarse paste. 
2. Remove to a bowl and stir in coriander leaves, curry paste and oyster sauce. 
3. Cut base end of lemon grass so sticks measure 22-24 centimetres. 
4. Using wet hands, mould about a heaped tablespoon of prawn mixture firmly around the narrow end of each stick then rest in the fridge for 20 minutes or until ready to cook.
5. Cook prawn sticks on a well-oiled barbecue or chargrill over medium heat, turning occasionally, until just cooked through. 

Serve with sweet chilli sauce or soy sauce for dipping.