Try this Prawn, crab & lemongrass skewers with dipping sauce recipe, or contribute your own.
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1. Pat the prawns on kitchen paper to remove any excess water and place in a food processor with the crab meat, garlic, galangal, chilli, salad onions, Thai basil, egg, cornflour and seasoning. Pulse to give a coarse paste. Divide into
8 and gently press onto the halved lemongrass stalks to make a 9cm sausage shape. Chill in the fridge for 30 minutes.
2. Meanwhile, mix together the dipping sauce ingredients and set aside.
3. Cover the exposed lemongrass stalks with a little foil, then place the skewers on a grill pan under a preheated grill for 9-10 minutes, turning once until golden and cooked throughout. Serve with the dipping sauce and extra chopped Thai basil leaves.
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Serving Size: 1 (427g) | ||
Recipe Makes: 1 | ||
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Calories: 152 | ||
Calories from Fat: 10 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 78mg | 24 % | |
Sodium 731.5mg | 25 % | |
Potassium 366mg | 10 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 14.6g | ||
Protein 19.2g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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