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Sugarcane prawns with lime dipping sauce

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

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.

Sugarcane prawns recipe

 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)
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.