Step 1

Place the prawns in a food processor and pulse to a paste. Add the coriander, curry paste, fish sauce, sugar and 1/2 tsp salt and whiz briefly until smooth. With damp hands, form into 10 small patties.

Step 2

Cut lemongrass into ten 6cm lengths, then insert one into each prawn patty so it resembles a lollipop. Chill for 15 minutes.

Step 3

Meanwhile, for the sauce, combine all ingredients in a small bowl. Set aside.

Step 4

Preheat a chargrill pan or barbecue on medium-high heat. Lightly brush each patty with oil, then grill for 8-10 minutes, turning occasionally, until cooked through.

Step 5

Serve the lemongrass prawns with the chilli and lime sauce.