Sugarcane Stick Kabab

Sugarcane Stick Kebab


    4-6 X 3 inches sugarcane sticks

    8-10 medium prawns, shelled and deveined

    ½ basa fish fillet

    4-5 Gadre Crab Sticks

    ½ cup grated carrot

    ¼ cup grated boiled potato

    ¼ cup chopped fresh coriander leaves

    Salt to taste

    1½ tbsps chopped garlic

    1½ tbsps lemon juice

    1½ tbsps soy sauce

    1 tbsp cornstarch

    2 tbsps oil

    2-3 bird’s eye red chillies, finely chopped

    ½ tbsp honey

    Basil sprig for garnishing

preparation method

  1. Roughly chop prawns and fish fillet. Grind chopped prawns and fish fillet alongwith Gadre 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.

Serving Suggestions

    3 Serve
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:20 min Cook: 15 to 30 minutes

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