Grilled Prawns on Sugarcane Recipe
Marinated in an aromatic concoction of mint, garlic, fish sauce and lime juice, these delicious prawn skewers are fantastic appetisers! Serves 4
Ingredients
Sugar cane 2 sticks, each 10-cm (4-in) long
Large prawns (shrimps) : 600 g (1lb 51/3 oz), about 12 prawns, peeled and deveined
Lettuce leaves for garnish
Marinade
Garlic 6 cloves, peeled and sliced
Spring onions (scallions) 2, sliced
Mint leaves 1 sprig, sliced
Red chilli 1, seeds removed and sliced
Brown sugar 1 tsp
Fish sauce 1 Tbsp
Lime juice 11/2 Tbsp
Canola oil 2 Tbsp
Method
1 Make sugar cane skewers. Using a sharp knife, carefully cut off skin. Cut sugar cane into 12 thin sticks. Diagonally trim sticks on one end to create a sharp point.
2 Combine ingredients for marinade in a blender and blend into a fine paste. Place prawns in a mixing bowl, then pour marinade over prawns and coat well. Cover, refrigerate and leave to marinate for at least
30 minutes.
3 Thread prawns through sugar cane skewers. Heat a grill pan over medium-high heat and brush lightly with oil. Place prawns onto pan and grill for 5-8 minutes on each side, or until prawns are cooked.
4 Arrange prawns and lettuce leaves on a serving plate. Serve immediately.
Recipe reprinted from Cooking Classics: Asia by Sylvia Kang with permission from Marshall Cavendish Cuisine. Book retails at $25.00 before GST at all leading bookstores.