Prawns on sugar cane Recipe

Prawns on sugar cane


  • 600g green prawns, peeld and deveined
  • 2 cloves garlic, peeled and roughly chopped
  • 2 spring onions, sliced
  • 100g minced pork fat*
  • 1 tablespoon fish sauce
  • 1 teaspoon caster sugar
  • 1/3 teaspoon ground black pepper 12x12cm batons peeled sugar cane** vegetable oil for greasing and frying classic dipping sauce (see earlier recipe) to serve

How to make Prawns on sugar cane

Place prawns, garlic and spring onion in a food processor and process to form a paste. Add pork fat, fish sauce, sugar and pepper and process again until ingredients are well combined and form a sticky paste. Remove from processor and refrierate, coverred, for 30 minutes. Remove prawn mixture from fridge and divide ino 12 portions. Moisten your hands in a bowl of tepid water and flatten a portion of the mixture slightly in the palm of one hand. Mould prawn mixture around the top two-thirds of a sugar cane batonand smooth into an even shape. Place on a greased oen tray while you repeat applying prawn mixture to remaining batons. Heat a little oil in a frypan over a high heat. Fry prawns on sugar cane for 4-6 minutes, turning occasionally, or until cooked through and they turn a light golden color. Serve with classic dipping sauce.

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