Title: Sugar Cane Rolls with Prawns Marinated in Coconut
Categories: Seafood Pork Peppers
Yield: 20 Servings

PRAWN PASTE: medium size green prawns shelled and deveined 500 gm salt 1 tsp cornflour 1 tbsp coconut milk 100 ml water 100 ml minced pork 100 gm garlic peeled and chopped finely 2 cloves eggwhite 1 no freshly ground pepper 1/2 tsp sugar 1/2 tsp fish sauce 4 tsps sticks of sugarcane vegetable oil spring onions peeled and chopped finely 3 no

FISH SAUCE: sugar 2 tsps hot water 100 ml fish sauce 100 ml chillies sliced finely 6 no garlic chopped finely 3 cloves juice of 1 lemon

TO SERVE: lettuce leaves mint leaves basil leaves

To make the prawn paste: toss the prawns with a mixture of 1/2 tsp salt and 2 tsps cornflour, and set aside for 10 mins. Combine the coconut milk and water, pour over the prawns and marinate for 1 hour. Drain the prawns, mince them and combine with the pork, the remaining cornflour and the garlic. Using your hands, gently mix in the eggwhite, remaining salt, pepper, sugar and fish sauce until the paste is quite firm. Trim the sugarcane sticks to a length of 15cm and a diameter of 1cm, exposing the tender centre part of the cane. Spread both of your palms liberally with oil and place 1 tbsp of the prawn paste in the middle of your left palm. Place the sugar cane stick in the middle of the paste and roll the prawn paste around the centre of the stick. Repeat with the ramaining paste and set aside until ready to cook. To make the fish sauce: dissolve the sugar in the water and combine with the remaining ingredients. To cook the rolls: preheat the griller to high. Lightly oil a foil lined tray, arrange the sugarcane rolls on the tray and sprinkle with the chopped spring onions. Reduce the heat to medium and grill for 3 mins on each side. The rolls may also be barbecued over charcoal. To serve: to eat the rolls, push the meat from the sugar cane stick, wrap in lettuce leaves with mint and basil leaves, and dip in the fish sauce.

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