Prawn & lemongrass 'lollipops' with sweet chilli & lime sauce

Prawn & lemongrass 'lollipops' with sweet chilli & lime sauce

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  • 0:35 Prep
  • 0:10 Cook
  • Makes 10
  • Advanced

Little prawn patties on lemongrass lollipops are easy to eat with one hand, while you hold your drink in the other.

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Celebrations, Nutrition information


  • 1kg green prawns, peeled, deveined (or 500g green prawn meat)
  • 2 tablespoons coriander leaves
  • 2 teaspoons Thai red curry paste
  • 1 tablespoon fish sauce
  • 1 teaspoon caster sugar
  • 2 lemongrass stems (pale inner core only)
  • 1 tablespoon peanut oil or sunflower oil

Sweet chilli & lime sauce

  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 small red chilli, sliced


  • Step 1
    Place the prawns in a food processor and pulse to a paste. Add the coriander, curry paste, fish sauce, sugar and 1/2 teaspoon salt and whiz briefly until smooth. With damp hands, form into 10 small patties.
  • Step 2
    Cut lemongrass into ten 6cm lengths, then insert one into each prawn patty so it resembles a lollipop. Chill for 15 minutes.
  • Step 3
    Meanwhile, for the sauce, combine all ingredients in a small bowl. Set aside.
  • Step 4
    Preheat a chargrill pan or barbecue on medium-high heat. Lightly brush each patty with oil, then grill for 8-10 minutes, turning occasionally, until cooked through.
  • Step 5
    Serve the lemongrass prawns with the chilli and lime sauce.


  • 326 kj


  • 2.3g

    Fat Total

  • 0.4g

    Saturated Fat

  • 0.2g


  • 10.8g


  • 74mg


  • 715mg


  • 3.2g

    Carbs (total)

All nutrition values are per serve
  • Author: Jill Dupleix
  • Image credit: Ian Wallace
  • Publication:


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