These were inspired by a visit to the sugar cane fields of north Queensland. 






Skill level

Average: 4.3 (2 votes)



  • 300 g fatty pork mince
  • 300 g prawn meat, minced
  • 1½ tsp cornflour
  • ½ egg white
  • Squeeze of lime juice
  • 1 tsp sugar
  • 1 tsp fish sauce
  • 1 tsp finely grated lemongrass
  • 2 sprigs coriander, finely chopped, plus extra to serve
  • half an iceberg lettuce, leaves torn, to serve

Ginger sauce

  • 1 tsp ginger, grated
  • 1 small red chilli, finely chopped 
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • juice of lime or lemon
  • 2 tbsp water
  • 1 stem of sugarcane, split into thin 8cm batons and soaked in water
  • vegetable oil for deep frying

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For the ginger sauce, combine all the ingredients.

For the patties, combine all of the ingredients until a sticky paste-like texture forms. You can do this by slapping the meat mixture again the side of the bowl with your hands; the stickier, the better as they hold better onto the skewers.

Oil your hands, then use your hands to form golf-ball sized balls. Wrap each around a sugarcane skewer.

Heat oil in a pot and then deep-fry the skewers until golden brown.

Drain on paper towelling and serve alongside lettuce leaves and the ginger sauce. Garnish with coriander sprigs, if desired.



• You could also add some finely chopped chilli to the pork and prawn mixture.