1 x 500mm length of sugar cane, washed, quartered and cut into 15cm pieces
500g raw prawn tails
1 stick of lemon grass
1 clove of garlic
2 small chillies
100g rice flour
½ bunch of coriander
3 spring onions
1 pomello, segmented
1 blood orange, segmented
¼ bunch of chives, chopped fine
200g broad beans, peeled and blanched
50 ml white balsamic vinegar
Splash of extra virgin olive oil
Place the prawns, chilli, garlic and egg into your food processor and blend to a smooth paste, then add a couple of tablespoons of rice flour (just enough to bind the mix together,)
Then take a handful of the prawn mixture and squeeze it onto a sugar cane stick and compress it to make it stick, then repeat the process until all you mix is used.
Dredge the prawn coated sugar canes through rice flour and deep fry at 180oC until golden brown.
Trim the woody outside leaves from the lemon grass and finely chop the soft white part.
Cut the spring onions as fine as you can and mix together with the lemon grass, citrus segments and broad beans.
Dress the salad with the balsamic vinegar and a splash of olive oil, then stir through the coriander.
Serve the sugar cane prawns on top of the citrus and broad bean salad.