Ingredients (serves 6):
12 sticks of sugarcane, each 15cm long
750g prawns, peeled
1 clove of garlic
1 1/2cm piece of ginger, peeled
2 tsp fish sauce
2 tsp sugar
1/4 tsp pepper
1 egg white
1 tbsp cornflour
oil for basting
Method:
1. Pare away the skin of the sugarcane.
2. Trim the middle section a little thinner.
3. Place prawns, garlic, ginger, fish sauce, sugar and pepper into the food processor and pulse into a smooth paste.
4. Add egg white and cornflour to paste. Mix well.
5. With wet hands, mould the prawn paste around the thin section of each sugarcane skewer and smooth into a sausage shape.
6 Brush with oil and grill in a pre-heated oven at 200 deg C for 20 minutes until prawn mixture turns pink.
Tips:
No sugarcane? Just pat the prawn mixture into round or sausage-shaped patties, grill and serve wrapped in fresh lettuce leaves.
Recipe source: Simply Her magazine (Mar 2007)
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