Seasoned prawns wrapped on sugarcane sticks and grilled.
Preparation Time : 20-25 minutes
Cooking Time : 30-35 minutes
Servings : 4
INGREDIENTS
Sugarcane sticks, peeled 8 six-inch
Oil 2 tablespoons
Seasoned prawns
Prawns (medium), peeled and deveined 300 grams
Salt 1 teaspoon
Chicken mince 1/4 cup
White fish fillets, flaked 1/4 cup
Garlic 3 cloves
Shallots 3
Sugar 1 teaspoon
Egg white, beaten 1
Fish sauce 1 tablespoon
Rice powder, roasted 1 tablespoon
Black pepper powder 1/4 teaspoon
To garnish
Iceberg lettuce , leaves separated 1 head
Rice vermicelli, optional , blanched and drained80 grams
Shallots, sliced and crisply fried 4
Fresh coriander leaves a few sprigs
Fresh mint sprigs a few sprigs
To Serve
Fish Sauce Dip
METHOD
Rub salt into the prawns and set aside for fifteen minutes. Rinse and drain. For the seasoned prawns, grind the prawns, chicken, fish, garlic, shallots and sugar to a paste in a blender. Add the egg white, fish sauce, roasted rice powder and pepper powder, and mix well. Divide into eight equal portions.Lightly grease your hands, wrap a portion of the prawn mixture tightly around the middle of a sugarcane stick. Repeat this with the remaining mixture and sugarcane sticks. Heat a grill pan and grill the sticks over medium heat for five to ten minutes, rotating them frequently, until lightly browned on all sides. Remove and place on a plate.On individual serving plates, arrange the lettuce leaves, rice vermicelli, fried shallots, fresh coriander and mint. Arrange the prawn sticks on top and serve with the fish sauce dip.
Preparation Time : 20-25 minutes
Cooking Time : 30-35 minutes
Servings : 4
INGREDIENTS
Sugarcane sticks, peeled 8 six-inch
Oil 2 tablespoons
Seasoned prawns
Prawns (medium), peeled and deveined 300 grams
Salt 1 teaspoon
Chicken mince 1/4 cup
White fish fillets, flaked 1/4 cup
Garlic 3 cloves
Shallots 3
Sugar 1 teaspoon
Egg white, beaten 1
Fish sauce 1 tablespoon
Rice powder, roasted 1 tablespoon
Black pepper powder 1/4 teaspoon
To garnish
Iceberg lettuce , leaves separated 1 head
Rice vermicelli, optional , blanched and drained80 grams
Shallots, sliced and crisply fried 4
Fresh coriander leaves a few sprigs
Fresh mint sprigs a few sprigs
To Serve
Fish Sauce Dip
METHOD
Rub salt into the prawns and set aside for fifteen minutes. Rinse and drain. For the seasoned prawns, grind the prawns, chicken, fish, garlic, shallots and sugar to a paste in a blender. Add the egg white, fish sauce, roasted rice powder and pepper powder, and mix well. Divide into eight equal portions.Lightly grease your hands, wrap a portion of the prawn mixture tightly around the middle of a sugarcane stick. Repeat this with the remaining mixture and sugarcane sticks. Heat a grill pan and grill the sticks over medium heat for five to ten minutes, rotating them frequently, until lightly browned on all sides. Remove and place on a plate.On individual serving plates, arrange the lettuce leaves, rice vermicelli, fried shallots, fresh coriander and mint. Arrange the prawn sticks on top and serve with the fish sauce dip.
