Returns Monday 12 February on TVNZ 2

My Kitchen Rules Australia

Returns Monday 12 February on TVNZ 2

David and Betty - Vietnamese Sugarcane Prawns

Prep time: 1 hour    Cook time: 35 mins    Serves: 4-6


1360g can sugar cane

200g vermicelli noodles

Peanut oil, for deep frying

2 tbs finely crushed roasted peanuts

1/2 small pineapple, cut into thin wedges

Shiso and butter lettuce leaves, to serveSpring Onion Oil

6 green spring onions (green part only), thinly sliced

250ml vegetable oilPickled Vegetables

500ml rice wine vinegar

100g caster sugar

1/2 tsp salt

2 carrots, cut into thick batons

1 small daikon, cut into thick batonsNuoc Cham Sauce

1 lemon

250ml boiling water

150g caster sugar

125ml fish sauce

2 cloves garlic, finely chopped

2 red bird’s eye chillies, finely choppedPrawn Mixture

150g pork fat, chopped

1kg green prawns, peeled, deveined

3 green spring onions (white part only), finely chopped

3 cloves garlic, crushed

2 tbs tapioca flour

1 tbs fish sauce

2 tsp caster sugar

2 tsp vegetable stock powder

Salt and white pepper, to season


  1. Cut sugar cane pieces lengthways, to give you 12 sticks.
  2. To make spring onion oil, place onions in a heatproof bowl. Heat oil in a small saucepan pan until hot. Pour over onions and set aside.
  3. To prepare pickled vegetables, stir vinegar, sugar and salt in a small saucepan over low heat until sugar dissolves. Remove from heat and add vegetables. Set aside to cool completely. Drain to serve.
  4. To make nuoc cham sauce, segment lemon over a bowl, catching the juice as you go. Cut segments into thirds.
  5. Stir water, sugar and fish sauce in a bowl until sugar dissolves. Stir in lemon segments, juice and remaining ingredients.
  6. To prepare prawn mixture, process pork fat to form a coarse paste. Transfer to a large bowl.
  7. Place prawns in same processor. Process until finely chopped. Add remaining ingredients and pulse to form a coarse paste. Add to bowl with pork fat and mix with you hands to combine.
  8. Lift up mixture then ‘throw’ back into bowl. Repeat 10 times.
  9. Divide mixture into 12 portions. Using wet hands, shape prawn mixture around the middle of each sugar cane stick.
  10. Cook vermicelli noodles, according to packet instructions.
  11. Deep fry prawn skewers, in small batches, until golden and just cooked through. Drain on absorbent paper. Brush with a little of the spring onion oil and sprinkle with crushed peanuts.
  12. Serve prawn skewers with vermicelli noodles drizzled with a little spring onion oil, pineapple wedges, salad leaves, picked vegetables and nuoc cham sauce.