Vietnamese Prawns on Sugar Cane

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

Seafood Appetiser Dairy Free Deep-Fried Vietnamese

Estimated Nutrition

Calories

460.1

kcal / serving

1840.5 kcal total

Carbs

10.7g

per serving

42.8 g total

Fat

33.9g

per serving

135.5 g total

Protein

28.8g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Fish Sauce

plus extra for dipping

Meat

Pork Fat

can use streaky bacon

NutsSeeds

0.5

tsp

Black Pepper

freshly ground

handful

Sesame Seed

black and white, for coating

OilsFats

500

Groundnut Oil

for deep frying

Other

stick

Sugar Cane

cut into sticks the size of lolly sticks

Seafood

500

Prawn

raw, peeled and cleaned

100

Shrimp

dried, soaked for an hour in hot water

Vegetables

Shallot

finely chopped

0.5

piece

Chili

finely chopped, to taste

bunch

Salad Leaves

to serve

Method

Serve over salad leaves with additional fish sauce for dipping.

Optionally finish over a grill to crisp the exterior.

Deep fry the sticks for 5 minutes until colored.

Heat groundnut oil in a heavy-bottomed pan until a breadcrumb sizzles.

Roll the prawn balls in sesame seeds until coated.

Mould egg-shaped balls of the mixture around the ends of sugar cane sticks.

Add dried shrimp, shallot, fish sauce, chilli, and pepper then blend again.

Blend prawns and pork fat in a food processor into a paste.