Fresh sugar cane is sold in some Asian shops, and if you find some, it is worth trying this delectable snack. The cane must be skinned with a sharp knife, cut into short lengths, then split into thin spears. Canned sugar cane may be used for the skewers. Each length of sugar cane should be split length ways into 4-6 spears and patted dry.
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Serves 6-8
- 500 g (1 lb) raw prawns
- 1 tablespoon oil
- 1 tablespoon fish sauce
- 1 egg white
- 60 g (2 oz) boiled pork fat, finely diced
- ½ teaspoon salt
- a pinch of white pepper
- 1 teaspoon sugar
- lengths of peeled sugar cane
Shell the prawns, slit along the curve and remove the sandy vein. Rinse the prawns in cold water and drain on absorbent paper. Chop very finely or pure in food processor, adding oil, fish sauce and egg white. When it is a soft paste remove from the processor and mix in the diced pork fat, salt, pepper and sugar. Mould heaped tablespoons of the mixture on sugar cane sticks. Cook the sugar cane sticks over glowing coals on a barbecue or under a preheated griller. Serve with soft lettuce leaves and rounds of moistened rice paper for wrapping, and sprigs of fresh mint and coriander and other fresh greens such as Vietnamese mint (rau ram).