Prawn Sugar Cane Skewers

Picture the allure of an aromatic East Asian creation, blending prawn and fish mousse with vibrant herbs and spices, all threaded onto sugar cane skewers for a subtle sweet infusion. Who knew a humble cane could elevate flavours so cleverly? This dish captures an exotic, aspirational vibe, evoking feelings of a tropical escape with its fresh, spicy notes and the satisfaction of a well-crafted bite.

Key ingredients like ginger, chillies, and lime leaves contribute to a harmonious mix of zesty and fiery flavours, while the mousse's smooth texture transforms into a golden firmness through grilling. The overall experience is one of delightful contrasts, from the tender seafood to the crisp exterior, making it a sophisticated choice for relaxed dining occasions.

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4-6 Portions

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Prep: 15 minutes
Cook: 10 minutes

Ingredients

Prawn Mousse

250g raw prawns meat, diced
300g monkfish fillet or firm white fish eg. cod or snapper, haddock, diced
6 lime leaves, stem cut out and shredded
2 tbsp ginger, peeled and finely chopped
2 tbsp spring onion, white only roughly chopped
3 small red chillies, finely chopped
2 tsp fish sauce
juice of half a lime
1 tsp sesame oil
2 tbsp corriander, roughly chopped

Sugar Cane

4x8-10cm sugar cane sticks, sliced lenghtwise into 4 skewers

To Cook

2 tbsp groundnut or similar oil

To Serve

Thai Sweet Chilli Sauce
corriander leaves
1 tbsp cashew toasted, finely chopped

Method

Prawn Mousse: Place all the ingredients in a food processor and puree to a firm puree pr finely chop all the ingredients and grind them to a paste in a mortar and pestle.
Prawn Skewers: Have a bowl of water aside to wet your hands. Lightly oil a tray or plate with 1 tablespoon of the oil. Take a small handful of the prawn mixture in slightly wet hands and mould it around the sugar cane so that it comes 4-6cm down the skewer. Place the skewer on the oiled plate or tray and repeat this process until you have used all the puree. Cover the prawn skewer with cling film and place them in the refrigerator until ready to cook.
To Cook: Preheat a grill or barbecue to a moderate-high. Coat the skewers in the oil on the plate so that they are lightly coated (if you need to add a little more oil). Place the skewer on a grill tray or barbecue and cook them for 6-8 minutes (dependant on their thickness) turning them half way through. They be golden and firm, if they are cooked on the barbecue they should have distinctive grill marks. Serve hot or keep warm until ready to serve.
To Serve: Place the skewers on a square of bannana leaf (optional) with small bowl of sweet chilli sauce garnished with corriander leaves and the cashew nuts.