Special Recipes

Goong Pan Oy (Fried Shrimp Wrapped with Sugarcane)


  • 2 cups of fresh prawns
  • 5 cloves of garlic
  • 1 teaspoon of pepper powder
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sugar
  • 1 cane of Thai sugarcane
  • 2 cups of soybean oil for deep fry
  • ¼ cup of sugar
  • ¼ cup of water
  • ½ cup of vinegar
  • 1 teaspoon of salt
  • ½ cup of shredded carrots
  • ½ shredded of Chinese radish


Spring Roll Dipping Sauce Preparations:

Heat water in a saucepan until boiling, and then add sugar, salt and vinegar. Remove from heat. Add shredded carrots and shredded Chinese radish. Mix together thoroughly and set aside.

  1. Prepare 4 sugarcanes by carefully slicing each of them lengthwise into four thinner stalks (our Thai fruit knife works great).  In other words, make 4 sugarcanes into 16.
  2. Clean prawns by removing shells, then put in a food processor with oil, white pepper powder, soy sauce, sugar, garlic. Blend until sticky.
  3. Wrap prawn mixture around the sugarcane and steam in a stacked steamer for about 5 minutes.  
  4. Heat oil in wok over medium heat until hot. Then add shrimp wrapped roll and deep fry until golden brown (about 3-5 minutes). Remove and drain on paper towel.
  5. Transfer fried shrimp wrapped roll to a serving plate and serve immediately with spring roll dipping sauce.
  6. We served these two ways. First we served them with sweet and sour plum sauce. We also served them with spring roll dipping sauce as the above.