Sugarcane Stick Kabab

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.