Sugarcane Stick Kabab

About Sugarcane Stick Kabab

Ingredients

• 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

How to Make Sugarcane Stick Kabab (Stepwise Photos)

Method

1. 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.
2. Add carrot, potato, coriander leaves, salt, 1 tbsp garlic, 1 tbsp lemon juice, 1 tbsp soy sauce and cornflour and mix well.
3. Heat a non-stick grill pan.
4. 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.
5. 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.
6. 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.
7. 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.
8. Garnish the kababs with a basil sprig and serve hot with the bowl of sauce.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps