First of all, Happy Lunar New Year to all of you! I hope this year will bring you love, happiness and joy…
I did not really celebrate Lunar New Year to the full extent here in
The fun part was actually on the dining table! What each person did was placing the prawn together with lettuce leaf, varieties of fresh herbs and some rice vermicelli onto a rice paper then rolling it up. To eat, dip the whole thing into nuoc cham (dipping sauce) and enjoy the flavour to the fullest! It was so fun watching people busy rolling up the rice paper and eating. Some were very messy with their rolls, some were neat. But the main point was to be really quick otherwise nothing would be left for you.
As a host, this dish is quite quick to whip up. The prawn stick can be steamed earlier and grilled close to serving. The rest is just preparing some rice vermicelli, the dipping sauce and a lot of fresh herbs on the table. The herbs I used were lettuce, coriander, Vietnamese mint and Thai Basil. In
Just some notes on the ingredients. I know fresh sugarcane is hard to get. I actually find that canned sugarcane from
PRAWN PASTE ON SUGARCANE STICK (CH
Anh, happy new year!!!
Happy new year, and thanks for this wonderful post. I’ve never seen the no-soak rice paper, but will look for them in my market! I remember having prawn sticks on the first day we arrived in Vietnam, but I’ve never tried making them at home.
I’ve eaten something similar to this in a Vietnamese restaurant here, but no sugar cane that I remember. I don’t know how authentic it was, but I loved that dipping sauce. This sounds just delicious. I will look for that type of rice paper too; there are actually a few good Asian markets in Salt Lake, but not close to where I live.
Forgot to say Happy New Year! I’ve enjoyed reading about this on your blog and a few others.
That’s a really fun presentation, and it looks delicious!
Yum. I was just thinking about buying some sugar cane. i might just have to now.
Wow, I have never seen anything like this before! I love the idea of the sugarcane providing the armature for this dish.
Gattina, the weather today is a bit milder. Feel so much better after the 38C weekend. :)
Anh … this is an interesting dish to begin with cos I’ve never came across anything like this :-)
Happy New Year Anh! I seriously love this recipe. As a child we were given stalks of sugar cane to chew. The pictures of this dish you made are simply beautiful and I would love to eat them very much!
Happy Chinese New Year, Anh! Today is the fourth day of CNY, so not too late to send my wishes :p
Cecily, happy new year to you, too!
Anh
Haven’t been checking into your blog and now I am overwhelmed with all these goodies. Yipee…..
Thanks for the nice post!
Made it last night with fresh sugarcane (I live in southern Florida) and it was divine! I didn’t have any rice paper to wrap so used lettuce cups instead which added to the crunchy lightness of the dish. I think I prefer the lettuce cups now! Thanks for the recipe!
http://ladivacucina.blogspot.com/
I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
yum, i love these sugarcane prawns! a lot of vietnamese restaurants cant make the prawns well so that always ruin the whole thing.
Hi Anh, thank you so much for posting this recipe. This is one of my favourite dishes and thanks to you I have been able to re-create it and all my friends love it. MiNa