Sugarcane sticks, peeled
8 six inch
Prawns (medium), shelled and deveined
White fish fillets, cubed
Black pepper powder
Roasted rice powder
Fresh mint leaves, for garnish
a few sprigs
Crush and chop garlic. Chop shallots. Put garlic, shallots, prawns, fish fillet, salt, black pepper powder, sugar and fish sauce in a blender and grind into a fine paste.
Transfer the prawn paste into a bowl. Add egg, rice powder and mix well. Dampen your palm, take a portion of prawn in your palm and wrap it tightly around a sugarcane stick.
Repeat this with the remaining mixture and sugarcane sticks. Heat oil in a non stick grill pan. Place the prawn sticks in batches of 4 on the pan. Cook on medium heat rotating frequently until lightly browned all around. Do not overcook.
Serve hot, garnished with mint sprigs and a sauce of your choice.