Prawn and lemongrass kebabs

Place the prawn meat in a food processor with the chopped spring onions, chilli and garlic. Add the cornflour and several grinds of black pepper. Pulse to a paste, adding the fish sauce and lime juice gradually, and adding only just enough liquid that the prawn mixture forms into a ball rather like a wet pastry. Remove the blade from the machine and knead the mixture a little in the bowl using your hands to bring it together.

Divide the prawn mixture into four balls. Shape each ball around the base of a lemongrass stalk.

Heat a ridged griddle or frying pan and spray with vegetable oil. When you can see a light haze rising from the pan, add the satay sticks and cook over a moderate heat, turning occasionally, until the prawn mixture is browned on each side. Alternatively, cook under an overhead grill or on a barbecue. Serve hot, with a sweet chilli dipping sauce if desired.