Australian Prawn Recipes

Name: Sugarcane prawns with lime dipping sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 2 Asian shallots, finely chopped; 2 garlic cloves, crushed; 1 lemongrass stalk, white part only, finely chopped; 600 g green Australian prawn meat; 1 tbsp light palm sugar; 1 egg white; 1 tbsp Vietnamese fish sauce; 1 tsp cornflour; 2 sugarcane pieces split into 10 sticks; Vegetable oil for brushing; Coriander and Vietnamese mint to serve; Butter lettuce leaves and fresh lime to serve; 3 tbsp lime juice; 1 ½ Vietnamese fish sauce; 2 tbsp water; 1 tbsp light palm sugar; 1 garlic clove, finely chopped; red chilli, finely chopped (or to taste)

Australian Prawns

Sugarcane prawns with lime dipping sauce

Make this as a starter or snack. We promise, your guests will come back for more. Pro Tip: This recipe requires 30 - 60 min refrigeration for the sugarcane prawns to set and can be easily made ahead.

Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

2 Asian shallots, finely chopped

2 garlic cloves, crushed

1 lemongrass stalk, white part only, finely chopped

600 g green Australian prawn meat(approx. 1.2kg of whole prawns)

1 tbsp light palm sugar

1 egg white

1 tbsp Vietnamese fish sauce

1 tsp cornflour

2 sugarcane pieces split into 10 sticks(To prepare sugarcane, carefully split sugarcane with a sharp heavy knife into approximately 1cm thick x 12cm long pieces. If unavailable substitute with lemon grass or tinned sugarcane from Asian grocers.)

Vegetable oil for brushing

Coriander and Vietnamese mint to serve

Butter lettuce leaves and fresh lime to serve

Lime Dipping Sauce

3 tbsp lime juice

1 ½ Vietnamese fish sauce

2 tbsp water

1 tbsp light palm sugar

1 garlic clove, finely chopped

red chilli, finely chopped (or to taste)

Sugarcane prawns with lime dipping sauce

Method

Make the Lime Dipping Sauce

For lime dipping sauce, combine ingredients in a small bowl, whisk to combine, until sugar dissolves and refrigerate until required.

Sugarcane Prawns

Process shallots, garlic and lemon grass in a food processor until finely chopped.

Add prawn meat, palm sugar, egg white, fish sauce and cornflour and process until combined (do not overwork).

With wet hands, divide the mixture evenly into 10 and wrap around the sugarcane to form a cylinder about 4cm long. Place on a tray, repeat with remaining mix and sugarcane, cover and refrigerate to set (30 minutes - 1 hour).

Heat large pan over medium high heat, brush sugarcane prawns with oil, fry turning occasionally until cooked through (8-10 minutes).

Serve hot with butter lettuce leaves for wrapping, herbs and dipping sauce and fresh lime.

Serves 10 as a snack.

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Ingredients

2 Asian shallots, finely chopped

2 garlic cloves, crushed

1 lemongrass stalk, white part only, finely chopped

600 g green Australian prawn meat(approx. 1.2kg of whole prawns)

1 tbsp light palm sugar

1 egg white

1 tbsp Vietnamese fish sauce

1 tsp cornflour

Vegetable oil for brushing

Coriander and Vietnamese mint to serve

Butter lettuce leaves and fresh lime to serve

Lime Dipping Sauce

3 tbsp lime juice

1 ½ Vietnamese fish sauce

2 tbsp water

1 tbsp light palm sugar

1 garlic clove, finely chopped

red chilli, finely chopped (or to taste)

Directions

Make the Lime Dipping Sauce

For lime dipping sauce, combine ingredients in a small bowl, whisk to combine, until sugar dissolves and refrigerate until required.

Sugarcane Prawns

Process shallots, garlic and lemon grass in a food processor until finely chopped.

Add prawn meat, palm sugar, egg white, fish sauce and cornflour and process until combined (do not overwork).

Heat large pan over medium high heat, brush sugarcane prawns with oil, fry turning occasionally until cooked through (8-10 minutes).

Serve hot with butter lettuce leaves for wrapping, herbs and dipping sauce and fresh lime.

Serves 10 as a snack.

Sugarcane prawns with lime dipping sauce

Ingredients Directions

Australian Prawn Recipes

Australian Prawns

Sugarcane prawns with lime dipping sauce

Ingredients

Method

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