Ingredients for Vietnamese Grilled Sugarcane Prawns
- Egg White
- Vegetable Oil
- Yellow Onion
- Shallots
- 2 tablespoons fish sauce
- Sea Salt
- Sugar
- 2 cloves garlic, minced
- White Pepper
- Cornstarch
- Baking Powder
- Medium Raw Shrimp
- Scallions
- Sugar Cane
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How to Make Vietnamese Grilled Sugarcane Prawns
- Prepare the marinade: In a bowl, whisk together the fish sauce, soy sauce, brown sugar, garlic, and black pepper. Add prawns and marinate for at least 30 minutes.
- Prepare the sugarcane skewers: Peel the sugarcane and cut into 10-inch lengths. Insert 3-4 prawns onto each sugarcane stick, ensuring they are evenly spaced.
- Grill the prawns: Preheat grill to medium-high heat. Grill the prawn skewers for 3-4 minutes per side, or until the prawns are pink and cooked through, and slightly charred. Brush with additional marinade during grilling for extra flavor.
- Prepare the vermicelli noodles: Soak vermicelli noodles in warm water for 10-15 minutes, or until softened. Drain well.
- Assemble the fresh rolls: Dip rice paper wrappers in warm water until softened. Lay flat and add lettuce, pickled vegetables, mint, Thai basil, mustard greens, vermicelli noodles, and grilled prawns. Roll tightly and serve immediately.
- Serve with Vietnamese dipping sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
15g
Fat
3g
Carbs
4g
