• 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)
For Dipping Sauce:
• 1 tbsp.
Vinegar (Sirka)
• 60 ml
Lime Ju
Ice (Nimbu Ras)
• 1 tsp.
Garlic Paste (Pisa Lehsan)
• 60 ml of
Fish Sauce
• 2 Red Chillies (chopped)
How to make Prawn Stick with Sugarcane
METHOD:
1. Peel the sugar canes; set aside. Grind the prawns, onion, garlic, sugar, coriander, sauce, seasoning and lemon grass until smooth. Bind with egg.
2. Using oiled hands; mold 1 tbsp of mixture around each sugarcane stick, leaving one end uncovered.
3. Deep fry in hot oil for 3 to 4 minutes or until brown. Drain and serve hot.
4. 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.