Satay prawn sugarcane sticks from Spice by Christine Manfield
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...
Ingredients
- 1 x 250 g snapper fillet
- 350 g green prawn meat
- 2 tablespoons Satay Spice Paste
- 2 teaspoons fish sauce
- 2 teaspoons Sambal Belacan
- 6 kaffir lime leaves, shredded
- ½ teaspoon freshly ground black pepper
- 3 x 12 cm lengths fresh sugarcane
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