Grilled Prawn On Sugarcane

Ingredients:
Shrimp paste:
250g shrimp meat, minced
1 clove garlic, finely chopped
1 small sprig spring onion, sliced thinly
½ egg white
½ teaspoon ground black pepper
1 teaspoon chicken stock granules
Sugarcane, peeled and cut into 5” lengths
Extra egg white, for greasing hands and tray
Oil for deep frying


Dipping sauce:
3 red bird’s eye chillies, sliced thinly
2 cloves garlic, chopped
30g sugar
3 tablespoons lime juice
2 tablespoons fish sauce
80ml water


Method:
1. Combine all dipping ingredients and season to taste. Set aside.

2. Combine all shrimp paste ingredients. Adjust seasonings to taste. Cover with cling film and refrigerate, this will help shape the shrimp paste onto the sugarcane.

3. Grease tray and hands with some egg white. Take some shrimp filling (30-35g) and mould it around, and halfway down a sugar cane stick. Leave about 1½" of the sugar cane exposed.

4. When you have finished putting the shrimp paste on the sugar cane, refrigerate for 30 minutes.

5. Heat oil and deep fry until shrimp is golden brown or you may also grill sticks over fire. Grill the shrimp paste on the sugar cane over medium coals, turning frequently, basting with some oil, for about 8 - 10 minutes or until cooked.

6. Serve with the dipping sauce.