Method Prepare about 4 sugarcanes by carefully slicing each them lengthwise into four thinner stalks (our Thai fruit knife works great). In other words, make 4 sugarcane into 16.
Clean prawns by removing shells, then put in a food processor with oil, Thai pepper powder, fish sauce, sugar, carrot and garlic. Blend until sticky.
Wrap prawn mixtur around the sugar can and steam in a stacked steamer for about 5 minutes. Roll the steamed prawns in panko bread crumbs. Fry in hot vegetable oil until golden brown, then serve and enjoy!
We served these two ways, as shown. First we served them with sweet and sour plum sauce (extremely good dip for this dish). Then we also served them with boiled rice vermicelli topped with fried garlic (see picture below) and sweet chile sauce.