Ingredients
Dipping sauce
- 4 tablespoons fish sauce
- 1 small red chilli, sliced
- 1 tablespoon toasted peanuts, finely chopped
- 2 teaspoons sugar
- 1 teaspoon chopped coriander (cilantro) leaves
- 650 g (1 lb 7 oz) raw king prawns (shrimp), peeled and deveined
- 1 egg white
- 2 tablespoons coriander (cilantro) leaves, chopped
- 1 spring onion (scallion), finely chopped
- 2 garlic cloves, chopped
- 2 teaspoons fish sauce
- 8 pieces of sugar cane, about 10 cm (4 inches) long and about 1–2 cm (½–¾ inch) wide
- oil, for deep-frying
Method
1. To make the dipping sauce, combine the fish sauce, chilli, chopped peanuts, sugar, coriander and 1 tablespoon of water in small bowl. Mix to dissolve the sugar, then set aside until ready to serve.
2. Put the prawns in a food processor and process until well chopped. Add the egg white and mix well. Transfer the mixture to a bowl and add the coriander, spring onion, garlic and fish sauce.
3. Divide the mixture into eight and, with slightly wet hands, mould a portion around the sugar cane, covering about twothirds of the stick. Repeat with the remaining mixture and arrange on a lined baking tray.
4. Fill a wok onethird full of oil and heat to 190°C (375°F), or until a cube of bread dropped in the oil browns in 10 seconds.
5. Add the sugar cane prawns in batches and cook for 4–5 minutes, or until they are golden brown and slightly puffed, turning once during cooking. Drain on crumpled paper towels and serve hot with the dipping sauce.
