Ingredients Jump to Instructions ↓

  1. 400g raw prawns, shelled, deveined

  2. 1 Tbsp coriander leaves

  3. 1 Tbsp chopped chives

  4. 1 tsp finely chopped ginger

  5. 1 tsp sesame oil

  6. 2 egg whites (from size 6 eggs)

  7. 1 Tbsp cornflour

  8. A little vegetable oil, for hands

  9. 2 sticks sugar cane, peeled, cut lengthways into quarters then into 10cm long skewers

  10. 4 spring onions, sliced lengthways into long strips

  11. 1 banana leaf, cut into small squares

  12. 2 bok choy, cut in half

  13. Sesame oil

  14. Miso mayonnaise

  15. 100ml Japanese mayonnaise

  16. 1 tsp light miso paste

  17. 1 tsp soy sauce

Instructions Jump to Ingredients ↑

  1. Sugar cane prawns with miso mayonnaise Put prawns, coriander, chives, ginger, sesame oil and some salt and pepper in a blender and pulse for 30 seconds. Add 1 egg white and pulse for 10 seconds. Add remaining egg white and cornflour and pulse again for 10 seconds. Set aside in the fridge for 10 minutes.

  2. Meanwhile, whisk together the miso mayonnaise ingredients.

  3. Lightly oil your hands and mould prawn mixture into cigar shapes, about 5cm long, then skewer each with sugar cane stick. Wrap prawn mix with spring onion strip.

  4. Place a large steaming basket over a wok or pan of boiling water. Line base of the basket with pieces of banana leaf or baking paper. Put the bok choy on top and drizzle with sesame oil. Add sugar cane prawns to basket, cover and steam for 6 minutes or until prawn mixture is set and firm. Serve with a dipping bowl of miso mayonnaise.

  5. From Taste magazine, September 2010.


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