Ingredients

Serves 4

1 stick of fresh sugar cane
100g prawn cutlets
2 cloves garlic
1 knob of ginger
10ml oyster sauce
10ml fish sauce
1 green banana chilli
1tspn castor sugar
½ stalk lemongrass
¼ cup coriander leaves
1 packet mung bean noodles, cut
Vegetable oil for frying

Sweet Chilli Sauce
1 cup red banana chillies, deseeded.
1 cup castor sugar
½ cup water
½ cup rice wine vinegar
1tspn sea salt
1 clove garlic
1 knob ginger

Method

In a mortar and pestle pound garlic, ginger, lemongrass and chilli to a smooth paste. In a blender add prawns, paste and coriander. Blend until smooth. Cut sugar cane into pieces approx 10cm x 3cm. Mould prawn mix around cane, roll in mung bean and fry until crispy.

Sweet Chilli Sauce
Blend chillies, garlic and ginger to a smooth paste.
In saucepan combine the sugar, water, and vinegar. Bring to a gentle boil, add the paste and salt. Simmer for a further five minutes. Set aside to cool.
Keep in an airtight container or jar in fridge.