Sugercane Prawns
Experience the unique delight of our Sugarcane Prawns, where juicy Australian wild-caught prawns are expertly minced and moulded around fresh sugarcane sticks. Grilled until golden, these prawns exude a subtle sweetness infused by the sugarcane. Served with a tangy lime dipping sauce, this dish is a perfect blend of sweetness and zest, offering an exotic, flavourful escape with every bite. Ideal for a fresh, innovative appetiser.
Ingredients
Serves 10 as a snack
- 2 Asian shallots, finely chopped
- 2 garlic cloves, crushed
- 1 lemongrass stalk, white part only, finely chopped
- 600g raw wild 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)
Notes
* 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.
Method
- 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).
- For lime dipping sauce, combine ingredients in a small bowl, whisk to combine, until sugar dissolves and refrigerate until required.
- 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.
- 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).
- For lime dipping sauce, combine ingredients in a small bowl, whisk to combine, until sugar dissolves and refrigerate until required.
- 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.
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