Prawn 3.0 – Prawn Lollipop

I love any sort of prawn cake in any shapes, my mom used to cook us prawn cake (“He Wan”) with sweet and sour sauce for dinner.  we sometimes would po the prawn cake when my mom just finished frying them hence why she always make extra prawn cake (backup).

This Prawn Lollipop is a vietnamese dish with minced prawn wrapped on sugarcane (Chao Tom). you can served it with Salad or on bed of Rice vermicelli. We just have it with rice. This dish normally is deep fried when I have it at vietnamese restaurant here but at home I steamed them and then grilled them (i find this way prawn is juicier). if you dont have sugarcane, you can try using celery, carrot, lemongrass (nice!!! hmm i might try this next time).

Prawn LolliPop

Ingredients

• 6 large prawn (around 200g)
• 1/8 onion (minced)
• 1 shallot (minced)
• 1 clove garlic
• 1-2 stalk spring onion
• 3 slice ginger
• 1 sugarcane (quartered)
• 1/2 egg white
• 1 tbsp cornstarch
• 1/2 tbsp fish sauce
• 1/2 tbsp sugar
• 1/4 tsp salt
• pinch of pepper

Ingredients	Prawn Mixture
Before Steaming	After Steaming

 

Preparations

• soften onion and shallot in a frying pan for 1-2 minutes
• in a bowl, add all ingredient in except sugarcane and spring onion, mix them evenly and then transfer to food processor to be minced for 1-2 minute (do not overdo, use pulse function) add spring onion in. the prawn mixture in fridge for 30 minutes to cool.
• wet your hand in cold water, scoop 2 tbsp of prawn mixture onto your hand and press a sugarcane  and wrapped around prawn mixture (as picture above)
• oiled the steaming tray lightly (prevent prawn mixture from sticking), add the prawn lollipop in and steam for 5-6 minutes.
• heat up grill pan, lay prawn in and grill until brown serve with dipping sauce.

Enjoy

Arale79