Shelled & deviened shrimps- 200g
Chicken mince- 200g
Sugarcane- 1stick
Seasonings, Finely chopped
Celery- 20g
Finely chopped ginger- 25g
Chopped water chestnuts- 75g
Finely chopped garlic- 25g
Finely chopped greens of spring onions- 1/2cup
Finely chopped green chilly- 3tsp
Egg- 1no
Corn flour- 75g
Soya sauce- 1tbs
Sesame oil- 1tsp
Sherry or white wine- 2tbs
Salt & White pepper powder- 2tsp
Oil to deep fry
For the dipping batter:
Corn flour- 150g
Flour (maida)- 150g
Water- as recqd

Dragon & Phoenix Legs

1. Take the sugarcane stick and cut to 5inch lengths. Trim the lengths to the width of a pen and keep aside.
2. Roughly mince the prawns in a mincer. Mix the prawns and the minced chicken along with the seasoning ingredients. Keep on mixing only in one direction and vigorously till the mixture forms a smooth and silky paste.
3. Chill this paste for at least 15 minutes in the fridge. Dust the sugarcane sticks with a little dried corn flour.
4. Remove the shrimp paste from the fridge, make into 12 balls and wrap each around a sugarcane stick ensuring that a little portion of the sugarcane sticks out.
5. Make a thick batter of the corn flour and the flour. Dip the "dragon & phoenix legs" in the batter and deep fry in hot oil till golden. Wrap the ends of the legs in silver foil if so desired.
6. Serve over a bed of finely juliened cabbage and carrots surrounded with thinly sliced half-moons of cucumbers. Serve with chili and plum dip
   Serves: 4-6
   Preparation time: 30mins+15mins