Grilled Prawn Lemon Grass Skewers, Chilli Lime Dip

Ingredients
10 fresh lemon grass stalks - ends trimmed, and bulbous end slit open about 1"
30 pcs medium-sized prawns, deveined and shelled
3-4 cloves garlic, peeled
2 spring onions, chopped
1 red chilli pepper, deseeded and sliced thinly
1/4 to 1/2 tsp Season with Spice's kaffir lime powder
2 tsp raw sugar or brown sugar
1 tbsp lime juice
1/2 tbsp fish sauce
2 tsp cornflour
1/2 tsp salt or to taste
For the chilli lime dipping sauce
1/3 cup sweet chilli sauce
2 tbsp lime juice or calamansi lime juice
lightly toasted white sesame seeds to sprinkle on top

Method
In a food processor, blend all ingredients into a fine paste other than the prawns (leave out chopped spring onion to mix in after blending). You will need to add water for the ingredients to form into a thick sticky paste, but add it slowly – one tbsp at a time – until you reach the desired texture.
Once the paste is ready, marinate the prawns with this mixture and skew the prawns in each lemon grass stalk. Use at least three prawns or more. Keep aside for about 40 minutes
Place the lemon grass skewers on an open grill and cook each side until lightly charred, and prawns are cooked through.
Serve with chilli lime dip or wasabi mayo.