Roughly chop prawns and fish fillet. Grind chopped prawns and fish fillet alongwith crab sticks to make a thick paste. Transfer the paste in a bowl.
Add grated carrot, grated boiled potato, chopped coriander, salt, 1 tbsp chopped garlic, 1 tbsp lemon juice, 1 tbsp soy sauce and cornstarch and mix well.
Heat a non-stick grill pan.
Take some water in a bowl. Dampen your palms with some water and divide the mixture into equal portions. Take each portion mixture and press it around ½ of each sugarcane stick leaving the end open. These are kababs.
Put 1 tbsp oil in the hot non-stick grill pan. Place each kababs on hot non-stick grill pan and grill for a minute or till golden from all sides. Place the cooked kebabs on a serving platter.
To prepare sauce, heat remaining oil in a non-stick pan. Add remaining chopped garlic and bird eye red chillies and sauté till garlic turns golden.
Combine remaining lemon juice, soy sauce and honey in a bowl and mix well. Add some of the sautéed garlic-chilli into the bowl and mix well.
Serve hot kababs with sauce garnished with a basil sprig.