Prawn with sugar cane

Recipe courtesy of
Makes 12

600g peeled prawns
2 cloves garlic, minced
2 tbsp shallot, finely chopped
½ tsp salt
1 tsp sugar
2 tsp white pepper
1 tbsp fish sauce
1 egg
prawn paste
1.5 tbsp cornflour
12 sugar cane skewers (skin removed, in 15 cm lengths)

To serve:
1 small lettuce
2 cups mint leaves
1 cucumber, cut into wedges
½ cup fish sauce

Roughly chop the prawn meat and put into bowl. Add garlic, salt, sugar, white pepper, fish sauce, egg and cornflour and combine well. Transfer mixture to a food processor and process until smooth. Chill in refrigerator for 30 minutes.

Prepare a steamer with water ready for steaming. Line the tray with baking paper and oil the baking paper.

Apply oil to one hand, then use the other hand to put 1.5 tbsp of prawn paste in the palm of your hand, spreading it out to an even layer. Put a sugar cane stick on top and in the centre of the paste leaving the two ends sticking out. Then close your hand to wrap around the stick and continue shaping it by rotating the stick. Set on the prepared steamer tray.

Steam the prawn sticks over boiling water for 10 minutes. Transfer to a plate and set aside to cool. Preheat grill. Brush some oil onto the prawn skewers and chargrill until golden brown. The prawn meat can be served with vermicelli noodles and herbs.

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