Monday, July 23 2018


Prawns on Sugar Cane and Grape Fruits Salad

Update: June, 11/2012 - 19:10


with chef danis Groison from Sofitel Legend Metropole Ha Noi

This June, let chef Groison serves you and your friend with a perfect combination of seafood and fruit. What are you waiting for? Let's rock!

Ingredient: serves 6

  • 800g prawns skinless 10g chopped red chili
  • 50g chopped dill
  • 15g chopped garlic 10g crispy fried shallots
  • 21 sugar cane stick
  • 3 egg yolks
  • 150g pork fat
  • Fish sauce, salt, pepper to taste


  • Drain well the prawns on absorbent paper, use a big knife to crush prawns.
  • Cook pork fat in boiling water, then dice it.
  • Mix with all ingredients. Season with fish sauce, salt, pepper.
  • Cut sugar cane stick into pieces of around 8cm long.
  • Dam hands with oil, round sugar cane stick with prawns paste, baste around each piece with egg yolk, arrange on a tray, steam until half cooked.
  • Grill or pan-fry and serve hot with grape fruits salad.

You can sample the dish at Sofitel Legend Metropole Ha Noi, 15 Ngo Quyen Street, Hoan Kiem District, Ha Noi. Tel: (04) 3826 6919.

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