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Sugarcane Stick Kabab

Kababs on juicy sugarcane sticks served with spicy yet tangy sauce. This recipe is from FoodFood TV channel

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Sugarcane Stick Kabab
Main Ingredients Sugarcane sticks, Prawns (medium)
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg
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Ingredients list for Sugarcane Stick Kabab

  • Sugarcane sticks 4-6 X 3 inches
  • 8-10 Prawns (medium) shelled and deveined
  • 1/2 Basa fish fillet
  • 4-5 Crab sticks
  • 1/2 cup Carrot grated
  • 1/4 cup Boiled potatoes grated
  • 1/4 cup Fresh coriander leaves chopped
  • to taste Salt
  • 1 1/2 tablespoons Garlic chopped
  • 1 1/2 tablespoons Lemon juice
  • 1 1/2 tablespoons Soy sauce
  • 1 tablespoon Cornstarch
  • 2 tablespoons Oil
  • 2-3 Bird’s eye red chillies finely chopped
  • 1/2 tablespoon Honey
  • for garnishing Basil sprig

Method

  1. Roughly chop prawns and fish fillet. Grind chopped prawns and fish fillet alongwith crab sticks to make a thick paste. Transfer the paste in a bowl.
  2. Add grated carrot, grated boiled potato, chopped coriander, salt, 1 tbsp chopped garlic, 1 tbsp lemon juice, 1 tbsp soy sauce and cornstarch and mix well.
  3. Heat a non-stick grill pan.
  4. Take some water in a bowl. Dampen your palms with some water and divide the mixture into equal portions. Take each portion mixture and press it around ½ of each sugarcane stick leaving the end open. These are kababs.
  5. Put 1 tbsp oil in the hot non-stick grill pan. Place each kababs on hot non-stick grill pan and grill for a minute or till golden from all sides. Place the cooked kebabs on a serving platter.
  6. To prepare sauce, heat remaining oil in a non-stick pan. Add remaining chopped garlic and bird eye red chillies and sauté till garlic turns golden.
  7. Combine remaining lemon juice, soy sauce and honey in a bowl and mix well. Add some of the sautéed garlic-chilli into the bowl and mix well.
  8. Serve hot kababs with sauce garnished with a basil sprig.
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