I enjoy eating sugarcane prawns (shrimps), very fond indeed. The use of lemongrass is such a god-send, as lemongrass is more easily available in the supermarkets. You could get sugarcane in the traditional wet markets too, but well, my preference lies in convenience.
This is good utilization of the remaining top-half of lemongrass especially after the bottom white half of lemongrass is typically used. Helpless no more - "I can be a naturally perfumed skewer". ^o^
Hold on to the lemongrass skewer, start smelling the lemongrass fragrance even before nibbling on the shrimp cakes. Continue sniffing that citrus aroma on your little fingers....linger...linger...lemongrass fingers.... I don't even want to wash my hands now.
The recipe is from My Kitchen Snippets. I adapted it a little, sans the garlic and fish sauce. I also do not have a food processor to grind all those ingredients - instead I use a heaver Chinese chopper/cleaver to mince the shrimps, green onions and cilantro, red chili; then mix the shrimp paste mixture with egg white, pinch of salt, sugar and pepper in a deep mixing bowl; and started molding and shaping that shrimp cake onto the lemongrass skewer.
Perfect starters! You will get a WOW!
Tag: shrimp cake, lemongrass, sugarcane
Looks perfect as a starter. Beautiful picture. What a good way to use up the lemon grass ends. I would love to try.
ReplyDeleteYes, I saw this recipe too! Very beautiful presentation and of course yummy too!
ReplyDeleteI've never heard of sugarcane prawns but they look so delicious! I love your presentation of them. Great pictures.
ReplyDeleteI have plenty of lemongrass in my small garden, I can anytime cook this yummy dish.
ReplyDeleteI know I'll love it fopr sure!
ReplyDeleteIt is indeed WOW! What an excellent idea to use the top part of lemongrass to skewer. No wastage!
ReplyDeleteThanks for trying this dish. I actually wanted to used sugarcane but can't find any that is why I change it to lemongrass. Totally agreed with you that lemongrass gave a nice citrus flavor to the dish.
ReplyDeleteYou get WOW WOW from me ;-) Simply mouthwatering!
ReplyDeleteThis sounds like a bit of heaven. Just had some sugarcane prawns this weekend and am already craving some more. Your lemongrass version sounds divine!
ReplyDeleteFantastic!! I am drooling!
ReplyDeletethis looks great and nice way to use the lemon grass skewers!
ReplyDeleteWow! great creativity and adaptability. I have heard of sugarcane shrimp but lemongrass shromp make perfect sense!
ReplyDeleteSugar cane is in season here so I am definitely going to make some of these.
ReplyDeleteYours looks incredible!
I'm simply a fan of lemongrass! I loved to include them in most of my recipes! This dish looking awesome! Yummmm! ;)
ReplyDeleteUHM YEAH you would definitely get a WOW with this appetizer!!! What a creative way to serve this dish, I really love the presentation.
ReplyDeleteI love I love lemon grass! You wouldn't believe it, I was in Bangkok 2 days ago for a business trip and I came back with lemon grass.... Usually this dish is made with sugar cane and I am sure this is 100% better!
ReplyDeleteLovely clicks and mouthwatering grilled shrimp paste. I could smell it from miles away :-)
ReplyDeleteThese look excellent! Love the lemongrass skewers too!
ReplyDeleteWOW and a big clap for a great job done by yourself!
ReplyDeletePicture perfect and just so professional, you make me wanna have one now! ;) Can I make an order here =P
I like this idea! Perfect for party!
ReplyDeleteThat is a great idea! I love the flavor of lemon grass.
ReplyDeleteShirley @ Kokken69, you funny girl! Is there any difference btw the lemongrass here and Bangkok? ;p
ReplyDeletethat simply looks awesome..!
ReplyDeleteThis has got to be the most inventive way I've ever seen to serve prawns!
ReplyDeleteIt's like built-in aromatherapy as you eat. I love it! ;)
ReplyDeleteBoy, I love this, too! Thanks for sharing and inspiring me! Gotta make this someday! Yours look scrumptious!
ReplyDeletehmmm....lovely pictures. I have 2 sugarcane still waiting for me to do something about it. Maybe I could use it to make this dish!
ReplyDeleteWhat a great idea! I have been know to buy lemon grass and let it sit in the fridge for weeks on end; criminal, I know! That recipe too is a winner!
ReplyDeleteGreat post and beautiful pics! Can't help salivating!
ReplyDeleteWow Indeed! Brilliant concept. Yours look delicately scrumptious! Thanks for sharing...
ReplyDeleteI first tasted these in Vietnam, and fell in love with them. But I've never tried to make them. Now, with the recipe, I think I will!
ReplyDeletethe expression on my face is saying, "WOW" right now! Wow!! Looks terrific, and I love lemongrass...though I can't really seem to find it around my area! Boo hoo!
ReplyDeleteVery clever way to use lemongrass indeed. I like collecting appetizers ideas , handy when u have private party at home.
ReplyDeleteThis looks so scrumptious! I love sugarcane prawns and this is a fantastic take on them!
ReplyDeleteWhat a great idea! Great flavours!
ReplyDeleteI love the aroma of lemongrass. Even bought lemongrass essential oil :P You are making me drool hehe
ReplyDeleteThis recipe is actually originated from Indonesia. They called it Indo Satay! Normally,ground chicken meat and some spices are used in this recipe. Yours look fantastic as well. I bet it taste fabulous! Thanks for sharing.
ReplyDeleteCheers, Kristy