500g green prawns, peeled and de-veined (approximately 16 prawns)
1 bunch coriander, with roots
500g chicken mince
2 tbsp sweet chilli sauce
1 lemon grass stalk (white part only), finely chopped
2 tbsp lime juice
1 tbsp fish sauce
vegetable oil (for deep-frying)
steamed rice, to serve
cucumber, sliced, to serve (optional)
1 Put prawns in a food processor and pulse until finely chopped. Transfer to a large bowl. Finely chop coriander leaves, roots and 2cm section of stalks, reserving some leaves for garnishing. Add coriander, chicken, chilli sauce, lemon grass, lime juice and fish sauce to prawns. Stir until combined. Make meatballs from mixture (1 tbsp each) and put on a large plate.
2 Preheat oven to 180C. Line a baking tray with baking paper. Heat oil in a small saucepan over medium-high heat. Gently drop 6 meatballs into hot oil and deep-fry for 2 minutes or until golden. Transfer to prepared tray and put in oven to keep warm. Deep-fry remaining meatballs in batches.
3 Thread meatballs onto skewers and serve with steamed rice, reserved coriander leaves and cucumber (optional).