• 8 medium uncooked prawns
• 1 teaspoon crushed garlic
• 5g fresh lemon grass (see notes)
• 1 teaspoon balsamic vinegar
• 1 teaspoon chopped coriander
• 1 teaspoon coconut oil
• 1 spring onion cut into 5 cm lengths
• Chilli lime sauce
• 40g natvia
• 30ml water
• 1/4 teaspoon grated lime rind
• 1 small red Thai chilli, de-seeded chopped finely
• 2 teaspoon sweet chilli sauce
• 20ml lime juice

1. Shell and de-vein prawns, leaving tails intact, combine prawns in a bowl with garlic lemon grass vinegar coriander and coconut oil. Cover and refrigerate for at least 20 minutes.
2. Make chilli lime sauce. Combine natvia and water in a small saucepan; stir over heat, without boiling, until natvia dissolves. Simmer without stirring for 5 minutes. Add rind, chilli and sauce; simmer 5 minutes. Stir in juice and cool.
3. Drain prawns; discard marinade. Thread spring onion and prawns onto skewers. Cook in a hot pan until browned on both side and meat changes colour to bright orange
4. Serve with chilli lime sauce.

Notes: You can buy lemongrass paste in tubes at most major supermarkets, fresh is always best but sometimes you just need convenience and shelf life!