Chilling by a warm fire, or at a summer beach soiree, these will be the hit of the party.  And the dipping sauce make prawns extra fun for kids.  Makes 20 skewers.
1lb prawns
½ cup fish sauce
2 Tbsp brown sugar
¼ cup ground coriander seeds
2 stalks of lemongrass (white part only) ground with mortar and pestle
1/3 cup canola oil

Dipping sauce:
2 jalapeno peppers
2 cloves garlic
½ cup cilantro leaves
2Tbsp white vinegar
1 cup plain fat free Greek style yogurt
Pinch of salt

•    Soak bamboo skewers in water for 2 hours
•    Mix fish sauce, sugar, coriander, lemongrass and canola oil together and marinate prawns in mixture  for 1 hour
•    Skewer prawns onto skewers (3 per stick)
•    Grill prawns on BBQ until just pink and opaque throughout.
•    For dipping sauce blend in food processor jalapenos, garlic, cilantro and vinegar.
•    Add plain yogurt and process again until smooth and season with salt.

Diana Steele is a registered dietitian and owner of Eating for Energy, a thriving nutrition consulting company in British Columbia.   Diana can be seen regularly on Global BC’s Noon News Hour every Tuesday.  She is also co-author of the cookbook Eating for Energy without Deprivation – The 80-20 Cookbook.