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Vietnamese Prawns on Sugar Cane

Succulent prawn and pork paste molded onto sugar cane sticks, sesame-coated, and deep-fried until golden and crispy.

SeafoodAppetiserDairy FreeDeep-FriedVietnamese

Estimated Nutrition

Per Serving Total
Calories 460.1 kcals 1840.5 kcals
Carbohydrates 10.7 grams 42.8 grams
Fat 33.9 grams 135.5 grams
Protein 28.8 grams 115.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Fish Sauce
plus extra for dipping
Meat
50
g
Pork Fat
can use streaky bacon
NutsSeeds
0.5
tsp
Black Pepper
freshly ground
1
handful
Sesame Seeds
black and white, for coating
OilsFats
500
ml
Groundnut Oil
for deep frying
Other
10
stick
Sugar Cane
cut into sticks the size of lolly sticks
Seafood
500
g
Prawns
raw, peeled and cleaned
100
g
Shrimp
dried, soaked for an hour in hot water
Vegetables
50
g
Shallot
finely chopped
0.5
piece
Chilli
finely chopped, to taste
1
bunch
Salad Leaves
to serve

Steps

  • Blend prawns and pork fat in a food processor into a paste.
  • Add dried shrimp, shallot, fish sauce, chilli, and pepper then blend again.
  • Mould egg-shaped balls of the mixture around the ends of sugar cane sticks.
  • Roll the prawn balls in sesame seeds until coated.
  • Heat groundnut oil in a heavy-bottomed pan until a breadcrumb sizzles.
  • Deep fry the sticks for 5 minutes until colored.
  • Optionally finish over a grill to crisp the exterior.
  • Serve over salad leaves with additional fish sauce for dipping.