Prawn Paste On Sugar Cane Vietnamese Recipe

Prawn Paste On Sugar Cane Vietnamese Recipes

Ingredients :

400 g

55 g

1/2 teaspoon

1 teaspoon

1 tablespoon


30 cm

raw peeled prawns

fresh fatty pork, chopped

chopped garlic


corn flour

egg white, beaten

piece sugar cane

coriander sprigs, to garnish

Spicy Fish Sauce, to serve


freshly ground black pepper

Method :

Using a pestle and mortar, pound prawns, pork and garlic to a smooth paste. Mix with salt, pepper, sugar, corn flour and egg white. Preheat grill. Peel sugar cane, cut into 10 cm lengths and split lengthways into quarters. Mould prawn paste on to sugar cane, leaving about 2.5 cm of sugar cane at one end uncovered, to use as a handle. Grill sticks under a moderately hot grill for 5-6 minutes, turning to ensure even cooking. Garnish with coriander. To serve, dip each stick in Spicy Fish Sauce before eating. When prawn paste is eaten, sugar cane can be sucked and chewed.

Serves 4-6

Variation :

Instead of grilling, sugar cane and be deep fried in hot oil for 4-5 minutes until golden brown.

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