Sugarcane prawns

Sugarcane prawns

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2 Asian shallots, finely chopped
2 garlic cloves, crushed
1 lemongrass stalk, white part only, finely chopped
600 g green Australian prawn meat
1 tablespoon light palm sugar
1 egg white
1 tablespoon Vietnamese fish sauce
1 teaspoon cornflour
2 sugarcane pieces split into 10 sticks * (see note)
Vegetable oil for brushing
Coriander and Vietnamese mint to serve
Butter lettuce leaves and fresh lime to serve

Lime dipping sauce

3 tablespoons lime juice
1½ tablespoons Vietnamese fish sauce
2 tablespoons water
1 tablespoon light palm sugar
1 garlic clove, finely chopped
1 red chilli, finely chopped (or to taste)

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

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.

Note: 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.

Serves 10 as a snack.

This recipe is also available in a free print-at-home recipe book.

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