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