Prawn Stick with Sugarcane

By on September 3, 2011

 Prawn Stick with Sugarcane

Ingredients:

  • 2 Sugarcane Sticks (cut into 4″ pieces)
  • 600 grams of medium Prawns/Shrimps (Jheengay) (shelled & de-veined)
  • 2 large Onions (chopped)
  • 5 tsp. Garlic (Lehsan) (chopped)
  • 1 tbsp. Sugar
  • 1 tbsp. Fresh Coriander/Cilantro (Hara Dhania) (roughly chopped)
  • 1 tbsp. Fish Sauce
  • Salt (to taste)
  • Black Peppers (Pisi Kaali Mirch) (to taste)
  • 2 tsp. Lemon Grass (chopped)
  • 1 Egg
  • Cooking Oil (for frying)

Ingredients: (For Dipping Sauce)

  • 1 tbsp. Vinegar (Sirka)
  • 60 ml Lime Juice (Nimbu Ras)
  • 1 tsp. Garlic Paste (Pisa Lehsan)
  • 60 ml of Fish Sauce
  • 2 Red Chillies (Lal Mirch) (chopped)

Instructions:

  • Peel the sugar canes; set aside.
  • Grind the prawns, onion, garlic, sugar, coriander, sauce, seasoning and lemon grass until smooth. Bind with egg.
  • Using oiled hands; mold 1 tbsp of mixture around each sugarcane stick, leaving one end uncovered.

 

  • Deep fry in hot oil for 3 to 4 minutes or until brown. Drain and serve hot.

Instructions: (For Sauce)

  • Combine all of the ingredients together except the chillies. Allow it to stand for 15 minutes.
  • Strain and stir in chillies. Serve with prawn sticks.