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Ingredients:

• 1 ½ tablespoons minced lemon grass
• 1 teaspoon minced garlic
• ½  teaspoon ground chili paste
• ¼  teaspoon salt
• ½  teaspoon sugar
• 2 tablespoons vegetable oil
• 16 medium-size raw prawns, peeled and deveined
• 8 (5-inch) bamboo skewers. Soaked in hot water for 30 minutes to prevent burning
• Spicy peanut sauce
• Spicy Thai cucumber salad

Directions:
Combine the lemon grass, garlic, chili paste, salt, sugar, and oil in a mixing bowl. Add the prawns and let marinate for 15 minutes.  Preheat a grill to moderate.
Pierce the pointed end of each bamboo skewer through 2 prawns lengthwise, starting from the tail end to the top section.
Just before serving, grill the prawns over medium heat until just done, about 2 to 3 minutes on each side. If serving individually, place two skewers in the center of a plate and drizzle on satay sauce. Serve with a small mound of cucumber salad on the side.