Prawn on sugar cane

Prawn on sugar cane

By
From
KOTO
Photographer
Michael Fountoulakis

This is one of the most popular Vietnamese dishes. It is also very easy to make if you let the food processor do the work for you. Make sure you have damp fingers when forming the prawn paste around the sugar cane, as it can become quite messy otherwise.

Prawn on sugar cane can also be cooked over hot coals—a great addition to your next barbecue.

Ingredients

Quantity Ingredient
600g raw prawns, shelled and deveined
2 garlic cloves, roughly chopped
2 spring onions, sliced
100g minced pork fat
1 tablespoon fish sauce
1 teaspoon caster sugar
1/3 teaspoon freshly ground black pepper
12 x 12cm batons of peeled sugar cane
vegetable oil, for frying
Classic dipping sauce, to serve

Method

  1. Put the prawns, garlic and spring onions into a food processor and process to form a paste. Add the pork fat, fish sauce, sugar and pepper and process again until all the ingredients are combined and you have a sticky paste. Remove from the processor and allow to rest, covered, in the refrigerator for 30 minutes.
  2. Remove the prawn mix from the refrigerator and divide into 12 portions. Moisten your fingers in a bowl of tepid water and flatten a portion slightly in the palm of your hand. Mould the prawn mix around the top two thirds of a sugar-cane stick, taking care to smooth the edges. Place on an oiled tray while you continue applying the prawn mixture to the remaining sugar-cane sticks.
  3. Heat a small amount of oil in a frying pan over high heat. When hot, fry the prawn and sugar-cane sticks for 4–6 minutes, turning occasionally, or until cooked through and a light golden colour on the outside. Serve with the dipping sauce.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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