Add pepper, garlic, Nuoc Cham, and sugar
to seafood. Pound or blend until combined. Pour into a bowl, cover with
plastic wrap, and refrigerator for at least two hours, for flavors to
mingle.
Oil hands, divide seafood paste into 8
portions and mold each smoothly around a sugar cane skewer.
Broil or barbecue over medium heat until
golden and crisp or bake in a moderate (350oF/180oC
oven) for 15 - 20 minutes.
Arrange on serving plates with lettuce,
mint, coriander leaves, slices of chili and lime slices attractively
arranged.
