Savory Sweet Sugarcane Skewered Prawns

We like to use the biggest freshwater prawns but any large shrimp will do. We prefer to peel them before skewering so that they are easier to eat at the table. Sugar cane skewers are sold in large produce markets in the Asian aisle. They come in a can in simple syrup. Simply cut them into strips using a sharp knife.


  • 1/4 cup lemon grass, finely chopped. Use the softer white center

  • 1/4 cup garlic cloves, chopped

  • !/4 cup Thai fish sauce

  • 1/4 cup dark brown sugar

  • 3 tablespoons vegetable oil

  • 1 tablespoon Thai red curry paste

  • 1 tablespoon lime zest

  • 1 teaspoon Thai pepper, finely minced

  • 2 lb large freshwater prawns, peeled


  • Put all ingredients in food processor. Mix until smooth. Place shrimp in marinade (a ziplock bag works great) and refrigerate at least one hour.

  • Skewer shrimp by making a small slit near the tail and another slit in the opposite end. Thread the skewer through both slits. When using the large prawns, we put one per skewer. If you are using smaller shrimp you can do two or three per skewer.

  • Place shrimp on a hot grill or under the broiler. Cook for about 4 minutes per side. Serve over Coconut Mango Jasmine Rice.

  • Serves 4 people with 3 per person. Enjoy!