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Sugar Cane Prawn with Sweet Chilli Sauce

Hot new Melbourne star and co-owner of Coda, Adam D’Sylva is the go-to man for fresh, lively streetwise but-glam Vietnamese food. Explore the world of fish sauce, fresh betel leaves and tropical sugarcane as you discover just how fresh and fragrant (and fabulous) Vietnamese food can be in the hands of a very 21st century chef.


  • 2 cloves garlic

  • 1 knob of ginger

  • ½ stalk lemongrass

  • 1 green banana chilli

  • 100g prawn cutlets

  • 10ml oyster sauce

  • ¼ cup coriander leaves

  • 10ml fish sauce

  • 1tspn castor sugar

  • 1 stick of fresh sugar cane

  • 100g mung bean noodle

  • Vegetable oil for frying

  • Sweet Chilli Sauce Dipping

  • Sauce

  • 1 cup red banana chillies, deseeded

  • 1 clove garlic

  • 1 knob ginger

  • 1 cup castor sugar

  • ½ cup water

  • ½ cup rice wine vinegar

  • 1 tsp sea salt


  • 1.

    In a mortar and pestle pound garlic, ginger, lemongrass and chilli to a smooth paste.

  • 2.

    In a blender add prawns, garlic paste, oyster sauce, coriander, fish sauce and sugar. Blend until smooth.

  • 3.

    Cut sugar cane into pieces approx 10cm x 3cm.

  • 4.

    Mould prawn mix around cane, coat with mung bean noodle and fry until crispy.

  • Sweet Chilli Sauce Dipping Sauce:

  • 1.

    Blend chillies, garlic and ginger to a smooth paste.

  • 2.

    In a saucepan combine the sugar, water, and vinegar. Bring to a gentle boil, add the chilli paste and salt. Simmer for a further five minutes.

  • 3.

    Set aside to cool. Keep in an airtight container or jar in fridge.

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