Satay prawn sugarcane sticks

Preparation info
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By Christine Manfield

Published 1999

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A fabulous barbecued snack, appetiser or entrée that is simple to prepare and cook. Make loads because they seem to disappear in an instant! The prawn paste, flavoured by the juices of the sugarcane during cooking, has enough flavour and spice in its own right, so I tend to serve the sticks unadorned. They are also fantastic with scampi, shrimps or yabbies (freshwater crayfish). You could offer a bowl of Sweet Chilli Sauce or