Sugarcane Prawns
Khanh OngIngredients:
- 300g peeled and deveined prawns thinly chopped
- 20g spring onion whites thinly sliced
- 2 tsp fish sauce
- 1⁄2 tsp garlic powder
- 1 tsp sugar
- 1⁄2 tsp salt
- 1⁄2 tsp black pepper
- 1 sugarcane stick
Garnish:
- Butter lettuce
- Coriander
- Vietnamese mint
- Mint
- Roasted peanuts
- Fried shallots
Method:
- Finely chop the prawns until it’s a paste
- Mix all the ingredients except the sugarcane and make sure it’s well combined
- Split the sugar cane into 3 equal parts then peel and quarter the sugarcane
- Wrap the centre of the sugarcane with the prawn mix
- Pan fry for 2-3 minutes each side until cooked
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