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Sugar cane prawns

If you can't find fresh sugar cane, the tinned version is fine. Look for it in Asian food stores.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 500 g (1 lb 2 oz) raw prawns (shrimp), peeled, deveined and roughly chopped
  • 2 tablespoons chopped coriander (cilantro) leaves
  • 2 tablespoons chopped mint
  • 1 lemon grass stem, white part only, finely chopped
  • 1 small red chilli, seeded and finely chopped
  • 1 garlic clove, crushed
  • 1 1/2 tablespoons fish sauce
  • 2 teaspoons lime juice
  • 1/2 teaspoon sugar
  • 10 pieces of sugar cane, about 10 cm (4 inches) long and 5 mm (1/4 inch) wide 
  • lime wedges, to serve

Method

1. Put the prawns, coriander, mint, lemon grass, chilli, garlic, fish sauce, lime juice, sugar and 1/4 teaspoon of salt in a food processor and blend until smooth.

2. With wet hands, roll 2 tablespoons of the mixture into a ball, then mould around the middle of a sugar cane skewer, pressing firmly to secure onto the skewer. Repeat with the remaining mixture and sugar cane, then refrigerate for 15 minutes.

3. Line a steamer with baking paper and punch with holes. Arrange the skewers on top in a single layer and cover with a lid. Sit the steamer over a wok or saucepan of boiling water and steam for 7–8 minutes, or until cooked through.

4. Serve the skewers with lime wedges or with a quick dipping sauce made up of sweet chilli sauce mixed with a little fish sauce.

Main ingredient:
Shellfish
Course:
Starter/Entree
Occasion:
Dinner Party

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