Lemongrass is not only a fabulous ingredient in tea, it also tastes stunning in combination with meat and fish. This recipe uses lemongrass as a skewer to give an extra taste dimension to this BBQ dish.
Halve the sweet pepper, remove the seeds and slice the flesh into approx. 2.5 cm square. Finely chop the chives.
Carefully slide the sweet pepper and prawns onto the stalks of lemongrass.
Finely slice the garlic and scatter over the skewers. Season with salt and pepper.
Grill the skewers in approx. 3 minutes on the barbecue or for 5 minutes in the grill pan until the prawns turn deep pink. Sprinkle the skewers with the chives. You can eat the chicken and peppers from the lemongrass. Yummy!
Serving tip: This dish tastes wonderful served with a spicy salad of rice noodles, thin strips of white cabbage, red onion rings, 1 finely sliced EAT ME cayenne pepper and roughly chopped peanuts.
