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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.