•  300g peeled medium green (raw) prawns (shrimp)
•  150g pork mince
•  2 cloves garlic, chopped
•  1 teaspoon finely grated ginger
•  1 tablespoon brown sugar
•  2 tablespoons chopped coriander (cilantro) leaves
•  1 long red chilli, chopped
•  1 teaspoon fish sauce
•  1 eggwhite
•  12 lemongrass stalks, trimmed
•  vegetable oil, for brushing
•  1 butter lettuce, leaves separated
•  1 cup Vietnamese mint leaves
•  1 cup mint leaves
•  2 cups bean sprouts

  Place the prawns in the bowl of a food processor and process until finely chopped. Add pork, garlic, ginger, sugar, coriander, chilli, fish sauce and eggwhite and process until well combined. Use damp hands to shape 2 tablespoonfuls of mixture around each piece of lemongrass. Heat a char-grill pan or barbecue over medium heat. Brush the prawn skewers with oil and cook for 2–3 minutes each side or until cooked through. Serve with the lettuce, mint, bean sprouts, green onion pancakes and dipping sauce. Makes 12.

  + These are traditionally skewered around sugarcane, available from Asian grocers and greengrocers.