300 g raw peeled prawns chopped
3 green spring onions
4 cloves garlic roughly chopped
⅓ cup fresh coriander leaves ½ bunch plus extra to serve
1 long red chilli chopped
5 cm piece fresh ginger peeled, chopped
2 tblsps fish sauce
1 tblsp brown sugar
1 egg white
500 g chicken mince
1 cup fresh breadcrumbs (70 g)
vegetable oil (60 ml)
1 packet mixed salad leaves to serve
1 lime cut into wedges to serve
- Place prawns, spring onions, garlic, coriander, chilli, ginger, fish sauce, brown sugar and egg white in a food processor. Process until smooth. Transfer to a large bowl. Stir in chicken mince and breadcrumbs. Mix well. Cover. Refrigerate for several hours, or until firm.
- With damp hands, mould 2 tblsps of the mince mixture into 9cm-long sausage shapes around 16 x 20cm-long wooden skewers.
- Heat 1 tblsp of the oil in a large frying pan over a medium heat. Add skewers in three batches. Cook, turning occasionally, for about 8 minutes, or until golden and cooked through. Repeat with remaining oil and skewers.
- Serve with salad leaves and lime. Garnish with coriander.