Prawn & Pork on Sugarcane Sticks

Stuff

  • Sugarcane sticks, trimmed to approx. 100 mm long x 8 mm square
  • 200 g raw prawn meat, minced (food processor works OK)
  • 200 g pork mince – preferably fatty (eg belly pork)
  • 2 tspn lemon juice – or lime
  • 3 tspn fish sauce
  • 2 garlic cloves, grated or very fine chopped
  • 1 onion, very fine chopped
  • 2 spring onions, fine chopped
  • 1 or 2 kaffir lime leaf, fine chopped
  • 1 small red chilli, fine chopped
  • Salt & pepper to taste
  • 1 egg, beaten
  • 2 tbspn cornflour – more if needed for consistency

 Method

  •  In a medium bowl put the prawn meat, pork mince, lemon or lime juice & fish sauce – combine well
  • Add the garlic, onion, spring onion, kaffir lime leaf, chilli, salt, pepper & egg – combine well
  • Add enough cornflour to ensure the mixture binds
  • Place approx. 2 – 3 tblsn on palm of hand – form to disk shape approx. 80 mm dia
  • Place a prepared sugarcane stick on top of the prawn mixture – close you hand and form the meat into a kabab
  • Place on parchment paper and steam for approx. 7 – 10 minutes until firm
  • BBQ (on flat plate or silicon sheet over bars) or fry the steamed meat sticks until dark brown

Quantities

  • 10 skewers

Variations

  • More chilli – don’t be shy!

Serve

  • With a bowl of dipping sauce
  •  Nuoc Cham sauce – 2 cloves garlic – grated (or crushed), 1 tspn fresh chilli – chopped fine (or 1 tspn crushed chille flakes), 1 tblsn palm sugar – grated or fine chopped, 2 tblsn lime juice, 4 tblsn fish sauce & ½ cup water
  •  Or
  • Honey Chilli sauce – 2 tblsn honey, 2 garlic cloves – grated, 1 small red chilli – fine chopped, 2 tspn fish sauce & 1 tspn lemon juice

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