2 Sugarcane Sticks (cut into 4" pieces) 600 grams of medium Prawns/Shrimps (Jheengay) (shelled & de-veined) 2 large Onions (chopped) 5 tsp. Garlic (Lehsan) (chopped) 1 tbsp. Sugar 1 tbsp. Fresh Coriander/Cilantro (Hara Dhania) (roughly chopped) 1 tbsp. Fish Sauce Salt (to taste) Black Peppers (Pisi Kaali Mirch) (to taste) 2 tsp. Lemon Grass (chopped) 1 Egg Cooking Oil (for frying) 1 tbsp. Vinegar (Sirka) 60 ml Lime Juice (Nimbu Ras) 1 tsp. Garlic Paste (Pisa Lehsan) 60 ml of Fish Sauce 2 Red Chillies (Lal Mirch) (chopped) Peel the sugar canes; set aside. Grind the prawns, onion, garlic, sugar, coriander, sauce, seasoning and lemon grass until smooth. Bind with egg. Using oiled hands; mold 1 tbsp of mixture around each sugarcane stick, leaving one end uncovered. Deep fry in hot oil for 3 to 4 minutes or until brown. Drain and serve hot. Combine all of the ingredients together except the chillies. Allow it to stand for 15 minutes. Strain and stir in chillies. Serve with prawn sticks.

Degree Of Difficulty: Easy Recipe Category: Seafood & Low Carb Recipe Ethnic Group: American

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