INGREDIENTS

INSTRUCTIONS

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 until tail  shell
is remaining. 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 chopped  lemongrass and
leave to macerate.  Bring the vegetable stock to the boil, add the
saffron and infuse for  2 minutes. Pour over the cous cous stirring
constantly. Place to one  side until the liquid is absorbed. Season
well.  Lightly warm the coriander seeds by placing in a pan and heating
on  the stove for a few minutes to release their natural oils. Crush
them, then add to the olive oil to infuse.  To finish the dish, pan fry
the seasoned tiger prawn brochettes in  olive oil until crisp on the
outside and just cooked inside. Place on  the saffron cous cous. Finish
the dressing by warming (do not boil)  the infused oil and adding the
diced tomatoes, lime and coriander.  Season and pour onto and around
the brochettes.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 3.1mg
Potassium: 127.2mg
Carbohydrates: 6.5g
Fiber: 3.1g
Sugar: <1g
Protein: 1g