Sugarcane Stick Kabab

Sugarcane Stick Kabab

From   Mummy Ka Magic

Prep: 25 minutes

Cook: 15 minutes

Method: Moderate

Course: Starter

Type: Oriental

Mixed seafood mixture wrapped around sugarcane sticks and grilled


  • Sugarcane, 3-inch sticks 4 to 6
  • Medium prawns, shelled and deveined 8 to 10
  • Basa fish fillet ½
  • Gadre Crab Sticks 4 to 5
  • Carrot, grated ½ cup
  • Potato, boiled, peeled and grated ¼
  • Fresh coriander leaves, chopped ¼ cup
  • Salt to taste
  • Garlic, finely chopped 1½ tbsps
  • Lemon juice 1½ tbsps
  • Soy sauce 1½ tbsps
  • Cornflour 1 tbsp
  • Oil 2 tbsps
  • Red bird's eye chilli, finely chopped 1
  • Honey ½ tbsp
  • Fresh basil sprig for garnishing


  • Roughly chop prawns and fish fillet and put into a mixer jar. Add Gadre Crab Sticks and grind to a thick paste. Transfer the paste into a mixing bowl.
  • Add carrot, potato, coriander leaves, salt, 1 tbsp garlic, 1 tbsp lemon juice, 1 tbsp soy sauce and cornflour and mix well.
  • Heat a non-stick grill pan.
  • 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. These are kababs.
  • Add 1 tbsp oil to the hot non-stick grill pan. Place each kababs in it and grill, rotating the sticks, till evenly golden on all sides. Place the cooked kebabs on a serving platter.
  • To prepare sauce, heat remaining oil in a non-stick pan. Add remaining garlic and bird’s eye chilli and sauté till garlic turns golden.
  • Take remaining lemon juice, soy sauce and honey in a serving bowl and mix well. Add some of the sautéed garlic-chilli into this bowl and mix well.
  • Garnish the kababs with a basil sprig and serve hot with the bowl of sauce.