Sugar cane prawn skewers

 

These sounded so appealing in the book I cherish, savoury and salty prawn molded around a stick of sweet sugar cane to be sucked and bitten while eating to release all the sweet juices. They took a fair amount of work, but they were worth it, although I suspect the barbecue would render them slightly more crisp and caramelised than my standard broiler.

Adapted from The Barbecue Bible by Steven Raichlen

1 lb of shrimp

1 clove garlic, minced

1 scallion, chopped finely

1 tbsp sugar

1 tbsp fish sauce

1 tbsp oil, preferably peanut

1 tsp hot sauce

1/2 tsp salt

1/2 tsp pepper

2 pieces sugar cane

First, peel the sugarcane which can be quite difficult. Use a sharp knife and take your time. Cut each piece into four lengthways.

Combine the other ingrdients in a food processor until you have a smooth mousse. Transfer to a bowl, cover and chill for 2 hours.

When ready to cook, take an eighth of the shrimp mixture and flatten out onto your lightly oiled palm. Place a piece of sugar cane on top and mound the shrimp around the cane. You'll find that it should stick together quite well. Repeat with the others.

If you want to barbecue these, grill over high direct heat for about 2 - 3 minutes per side until firm and golden brown. If broiling, as I did, simply place under a preheated high grill until also golden brown and firm. Let cool a little before serving. Remember to bite and suck the cane to release some sweet juice while eating.