Lemongrass Prawns

400g raw prawns, shelled & deveined
1 Tbl coriander leaves
1 Tbl chopped chives
1 tsp finely chopped ginger
1 tsp sesame oil
2 egg whites
1 Tbl cornflour
Lemongrass stalks
4 spring onions, sliced lengthways into long strips

Put prawns, coriander, chives, ginger, sesame oil and some salt and pepper in a blender and pulse for 30 seconds. Add 1 egg white and pulse for 10 seconds. Add remaining egg white and cornflour and pulse again for 10 seconds. Set aside in the fridge for 10 minutes.

Lightly oil your hands and mould prawn mixture into cigar shapes about 5cm long, then skewer each with a lemongrass stalk. Wrap prawn mixture in spring onion strip.

Place a large steamer basket over a pan of boiling water. Line base of basket with baking paper. Add lemongrasws prawns to basket, cover and steam for 6 minutes or until prawn mixture is set and firm.

Can be served with a miso mayonnaise made from 100ml Japanese mayonnaise, 1 tsp light miso paste and 1 tsp soy sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.