Tiger Prawns On A Lemongrass Brochette With Saffron Cous Co

Directions

1. Remove a couple of layers from the lemongrass stalks. Pierce 4 stalks with a knife to release the natural oils and finely chop the 5th. Twist the heads off the tiger prawns, peel the shells till tail shell is remaining.
2. Make a small incision along the top of the prawn and de-vein. Wash the prawns lightly and lay on a cloth to dry. Thread 6 prawns onto each brochette, sprinkle with the minced lemongrass and leave to macerate.
3. Bring the vegetable stock to the boil, add in the saffron and infuse for 2 min. Pour over the cous cous stirring constantly. Place to one side till the liquid is absorbed. Season well.
4. Lightly hot the coriander seeds by placing in a pan and heating on the stove for a few min to release their natural oils. Crush them, then add in to the extra virgin olive oil to infuse.
5. To finish the dish, pan fry the seasoned tiger prawn brochettes in extra virgin olive oil till crisp on the outside and just cooked inside. Place on the saffron cous cous. Finish the dressing by warming (don't boil) the infused oil and adding the diced tomatoes, lime and coriander. Season and pour onto and around the brochettes.