VIETNAMESE GRILLED SUGARCANE PRAWNS
We love these at our favourite restaurant. It is served with lettuce, pickled vegetables, mint, thai basil, mustard greens, soaked vermicilli noodles and you then make up your own fresh rolls with all the ingredients wrapped in a fresh rice paper dipped in water. Serve vietnamese dipping sauce - recipes are available on zaar. Delicious!!!
Provided by Wendys Kitchen
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a small saucepan over moderate heat.
- Add the onion and shallots and saute until slightly wilted, about 1 minute. Transfer onion mixture (not the juice) to a bowl and add the egg white, fish sauce, salt, sugar, garlic, white pepper, cornstarch and baking powder.
- Add the shrimp and toss well.
- Transfer the shrimp mixture to a food processor and process until almost smooth but still lumpy. Transfer the paste to a bowl, scraping the work bowl clean.
- Stir in the scallions. (If the paste is not cold, refrigerate at this point to stiffen it.)
- Quarter the sugarcane pieces lengthwise, or halve them if they're small. Wet your hands with cold water. Place 2 tablespoons of the shrimp paste in the middle of your palm. Place a piece of the sugarcane on top and mold the paste around it. (The paste should be about 1/4 inch thick and about 2 1/2 inches long).
- Gently press the paste against the stick so that the edges are sealed. Set the shrimp stick aside on an oiled plate.
- Repeat with the remaining sugarcane and paste.
- Oil a steamer basket and place the sugarcane sticks in a single layer.
- Steam until the shrimp paste turns pink, 2 to 3 minutes. You can make this dish in advance up to this point.
- To finish, grill or broil the shrimp sticks until the paste is hot inside and slightly charred around the edges.
- Serve immediately with accompaniments as described above.
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Arun chy Arun chy
[email protected]This recipe is a must-try for anyone who loves Vietnamese cuisine.
Fahad Anxari
[email protected]I made this dish for a party and it was a huge hit! Everyone raved about the taste.
Khadija Adano
[email protected]This recipe is easy enough for even a beginner cook like me to follow.
Rudolf Pollabauer
[email protected]These prawns are cooked to perfection! They're tender and juicy on the inside and have a nice crispy exterior.
Elena Milosevic
[email protected]The combination of sweet, savory, and smoky flavors in this dish is absolutely divine.
Vk Putin
[email protected]I love that this recipe uses honey instead of refined sugar. It gives the glaze a more natural sweetness.
Waqas Rana
[email protected]The prep work for this recipe is minimal, which is a huge plus for me.
Agnelo Chandra
[email protected]This recipe is very affordable, especially if you buy the prawns in bulk.
Amber Yates
[email protected]The vibrant colors of this dish make it a feast for the eyes as well as the taste buds.
Buyndelger Buyndelger
[email protected]The sugarcane stalks make for great skewers! They're sturdy and easy to handle.
SunShine
[email protected]This dish transported me to Vietnam! The flavors are so authentic and remind me of the street food I had while traveling there.
Celestina Nunoo
[email protected]I was hesitant to try this recipe because I'm not a big fan of sugarcane, but I'm so glad I did. The sugarcane glaze is subtle and does not overpower the prawns.
Caroline Prater
[email protected]This recipe was a lifesaver on a busy weeknight. It came together quickly and easily, and my kids loved it.
Bijay Das
[email protected]Love that this recipe is not only tasty, but also relatively healthy. The prawns are grilled instead of fried, and the sugarcane glaze is made with honey instead of refined sugar.
Olivia Coverdale
[email protected]I'm not usually a fan of seafood, but these prawns are an exception. They're so juicy and tender, and the sugarcane glaze is absolutely delicious.
Dawne Button
[email protected]This dish is a total showstopper! The presentation is stunning and the taste is even better. My friends and family were raving about it.
Ogantuga
[email protected]Unbelievably flavorful! The sugarcane adds a subtle sweetness that perfectly complements the savory prawns.