You’ll Need
For the Skewers
650g raw peeled prawns, patted dry
1 egg white
1 tbsp fish sauce
1 tsp caster sugar
1 tbsp cornflour
1 garlic clove, finely grated
1/2 tsp white pepper
8 sugarcane sticks or thick lemongrass batons
1 tbsp vegetable oil
For the Nuoc Cham
2 tbsp lime juice
2 tbsp fish sauce
2 tbsp water
1 tbsp caster sugar
1 red chilli, finely sliced
To Serve
Baby gem lettuce leaves
Mint and coriander
Cooked rice noodles
Optional but dangerous
Crushed peanuts
Extra chilli
Cold Vietnamese lager
Method
Pulse the prawns, egg white, fish sauce, sugar, cornflour, garlic and pepper to a coarse sticky paste.
Chill the mixture for 20 minutes.
With wet hands, mould the paste evenly around the sugarcane or lemongrass batons.
Brush the prawn skewers lightly with vegetable oil.
Preheat your air fryer to 190°C.
Air fry for 8-10 minutes, turning twice, until lightly caramelised.
Check the prawn paste is opaque and has reached 63°C in the thickest skewer.
Stir the nuoc cham ingredients until the sugar dissolves.
Serve the skewers with lettuce, herbs, noodles and the dipping sauce.