Ingredients
500 g tiger prawn peeled and deveined
100g pork mince
20 g spring onion white part minced, green part choppped
1 tbsp fish sauce
salt, sugar, pepper, stock powder to taste
sugarcane split into thin sticks
crushed roasted peanuts
scallion oil
fresh greens: lettuce, corriander, mint, cucumber
Instructions
Ground the prawns in a food processor into a fine paste. Mix with the pork mince until well-combined.
Season the paste with salt, pepper, sugar, chicken stock, fish sauce and spring onion (white part)
To increase the stickiness, throw the paste into the bowl for 20 times. Grease hand with some vegetable oil and wrap the paste aroung the sugarcane stick, leaving one end as a handle. Repeat until finish.
There are 2 options to cook: Either to deep-fry at 150°C or to grill. If you go for grilling option, steam the prawn skewers for 5 minutes to shape the form and then grill at medium level to get grill pattern.
Arrange the sugarcane prawn skewers on a plate with fresh greens and garnish with scallion oil and crushed peanuts.
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