Post by SeaDragon on Dec 4, 2017 20:50:41 GMT 10
Sugar Cane Prawns
Recipe from The Cook and The Chef (ABC TV), Wednesday, 3 October 2007: Season 2 Episode 34
Ingredients:
Makes 6 jumbo sticks
250g peeled, deveined green prawns
40g pork fat, chilled & chopped into 4 mm cubes
1 chilli, chopped
1 garlic clove, chopped
1 teaspoon ginger, grated
5g cornflour
1/2 egg white
1/2 teaspoon salt
2 tablespoon coriander, chopped
Splash rose wine
1 teaspoon fish sauce
1 tablespoon palm sugar
Peanut oil
1 stem sugar cane, peeled (or 1 can drained), cut into 7cm lengths and then quartered.
Dipping Sauce:
1 tablespoon garlic
1/4 teaspoon chopped chilli
1 tablespoon sugar
2 tablespoons fish sauce
2 tablespoons vinegar
1 tablespoon coriander
pinch salt
Method:
Put sugar cane into water once they are cut, but let them drain well before you use them, otherwise the prawn mix won't stick.
Process prawn meat, garlic, ginger, palm sugar and salt until nearly smooth, then fold through coriander.
With your hands ‘slap’ the mixture against the side of a bowl, to make it sticky. It's ready when it just ‘hangs’ onto the bowl if you were to turn it upside down! Add one egg white, and mix in, then the cornflour and if its too sloppy, work it up again with a bit more slapping. Add the pork fat, fish sauce and rose wine and mix together.
With oiled hands, wrap mix around skewers, or 1 cm square cane sugar sticks.
Brush the top of the steamer basket with oil to stop the prawn mix from sticking, and place the sticks in the steamer and steam hard with the lid on. Steam until they are firm to the touch, about 5 minutes.
Then deep fry to get a nice golden skin and serve with a dipping sauce.
Dipping Sauce:
Mix all together, and serve in a small bowl with the sugar cane prawns surrounding it.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 3 October 2007: Season 2 Episode 34
Ingredients:
Makes 6 jumbo sticks
250g peeled, deveined green prawns
40g pork fat, chilled & chopped into 4 mm cubes
1 chilli, chopped
1 garlic clove, chopped
1 teaspoon ginger, grated
5g cornflour
1/2 egg white
1/2 teaspoon salt
2 tablespoon coriander, chopped
Splash rose wine
1 teaspoon fish sauce
1 tablespoon palm sugar
Peanut oil
1 stem sugar cane, peeled (or 1 can drained), cut into 7cm lengths and then quartered.
Dipping Sauce:
1 tablespoon garlic
1/4 teaspoon chopped chilli
1 tablespoon sugar
2 tablespoons fish sauce
2 tablespoons vinegar
1 tablespoon coriander
pinch salt
Method:
Put sugar cane into water once they are cut, but let them drain well before you use them, otherwise the prawn mix won't stick.
Process prawn meat, garlic, ginger, palm sugar and salt until nearly smooth, then fold through coriander.
With your hands ‘slap’ the mixture against the side of a bowl, to make it sticky. It's ready when it just ‘hangs’ onto the bowl if you were to turn it upside down! Add one egg white, and mix in, then the cornflour and if its too sloppy, work it up again with a bit more slapping. Add the pork fat, fish sauce and rose wine and mix together.
With oiled hands, wrap mix around skewers, or 1 cm square cane sugar sticks.
Brush the top of the steamer basket with oil to stop the prawn mix from sticking, and place the sticks in the steamer and steam hard with the lid on. Steam until they are firm to the touch, about 5 minutes.
Then deep fry to get a nice golden skin and serve with a dipping sauce.
Dipping Sauce:
Mix all together, and serve in a small bowl with the sugar cane prawns surrounding it.