Prawn and Sugarcane Recipe

 
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Prawn and Sugarcane
How to make Prawn and Sugarcane
  • Chef: Chef Tran Ngoc Pham Choung The Taj Mahal Hotel, New Delhi
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Succulent prawn mixture rolled on a sugarcane stick and deep fried till perfect.

Ingredients of Prawn and Sugarcane

  • 2 Prawns
  • 6 Sticks Sugar cane
  • 1 Egg white
  • 1 tsp Sugar
  • 1/2 tsp Chicken Powder
  • 1 Tbsp Cornflour
  • 2 Tbsp Spring Onions , chopped
  • Oil
  • To taste Salt and Pepper taste
  • For the Sauce:
  • 2 tsp Garlic , chopped
  • 1 1/2 Tbsp Chicken stock
  • 1/2 tsp Hoisin Sauce
  • 1 tsp Peanut Butter
  • 1/2 tsp Sugar
  • To taste Salt

How to Make Prawn and Sugarcane

  • 1.To prepare the sauce, heat oil in a pan and saute garlic.
  • 2.Add chicken stock, Hoisin sauce and peanut butter.
  • 3.Cook for five min and keep aside.
  • 4.Cut and clean the prawns.
  • 5.Grind them to a smooth paste.
  • 6.Add egg white, sugar, salt and pepper and mix well.
  • 7.Now add cornflour.
  • 8.Roll this prawn mixture on top of the sugar cane stick in a lollipop shape.
  • 9.Deep fry the prawn stick until golden in colour or till done.
  • 10.Serve with the sauce and spring onions.
Key Ingredients: Prawns, Sugar cane, Egg white, Sugar, Chicken Powder, Cornflour, Spring Onions , Oil, Salt and Pepper taste, Garlic , Chicken stock, Hoisin Sauce, Peanut Butter, Sugar, Salt

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