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