Chef’s Recipe: Sugarcane Prawn Lettuce Wraps

This Sugarcane Prawn Lettuce Wraps recipe will tickle everyone’s taste buds.   It’s a modern take on the old family favourite, San Choy Bow.  This meal provides omega 3 for growing brains and serves up tasty veggies that are fun to eat.


  • 1 can sugarcane stems
  • 500g South Australian prawns (peeled, deveined, and rinsed)
  • 100g South Australian flathead fillets deboned (can be substituted with any white soft fish)
  • 4-6 garlic cloves peeled
  • 20g ginger
  • 1 Tbs lemongrass chopped finely
  • 1 long red chilli roughly chopped (optional)
  • 1 Tbs sesame oil
  • 1 tsp white pepper
  • 2 Tbs fish sauce
  • 1 bunch coriander
  • 1 Tbs honey
  • 1 iceberg lettuce
  • 1 Tbs vegetable oil
  • 1 bunch mint
  • 2 carrots julienned
  • 500g bean shoots
  • Hoi Sin dipping sauce


  1. Drain sugarcane stems.
  2. Quarter the sugar cane stems length ways so you have 15cm long pieces.
  3. Using a food processor blitz the garlic, ginger, chilli and lemongrass until finely minced.
  4. Add prawns and fish to the food processor and blitz until smooth.
  5. Put in sesame oil, white pepper, fish sauce, honey and half a bunch of roughly chopped coriander to the food processor. Blitz until the mix is combined into a fluffy paste.
  6. Wrap a 1cm layer of paste around 80 percent of the sugarcane sticks, leaving approximately 3cm on one end as a handle.
  7. Remove the core from the lettuce and gently separate leaves.
  8. Cook the prawn sticks on medium heat on a BBQ or lightly oiled fry pan for approximately 3 minutes each side. Check the prawn meat is cooked through.
  9. Slice the prawn meat off the sugar cane sticks.
  10. Serve sugarcane prawn meat with lettuce, remaining coriander, mint, bean shoots, julienned carrots, and Hoi Sin dipping sauce.


  • The prawn meat can also be eaten with cold roll wrappers and vermicelli rice noodles.
  • Sugarcane stems are available from most Asian grocery stores.  If you can’t find them, you can use lemongrass stalks instead.

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