Peel and de-vein the shrimps, roughly chop
the meat. Place the shrimps on paper towel and pat dry. Place the shrimp
meat and pork fat in a food processor. Process in short bursts until
Combine the shrimp mixture, ginger,
garlic, corn flour, sugar and salt in a mixing bowl.
Knead the mixture very well with your
fingertips for 2 minutes. This will make the mixture easier to place
around the sugar cane and also create a smooth texture.
Using wet hands, roll about 2 tablespoons
of mixture into a rough ball shape. Wrap the ball around the middle of a
sugar can stick, leaving about 4 cm at the end of the stick. Gently
press the mixture onto the stick. Place the stick on a sheet of baking
or greaseproof paper and repeat with the remaining shrimp mixture and
sugar cane sticks. Refrigerate the sticks while preparing the serving
Using a pastry brush, brush both sides of
each rice paper wrapper liberally with water. Allow to stand for 2
minutes or until they become soft and pliable. Stack the wrapper on a
plate. Sprinkle over a little extra water and cover the plate with
plastic wrap to keep the wrappers moist until needed. Arrange the
lettuce leaves, bean sprouts and mint in separate piles on a serving
Lightly brush a grill tray with the oil
and heat. Cook the shrimp skewers for about 7 minutes under a moderate
heat, turning them regularly until the shrimps meat is cooked and golden
brown. Alternatively, the skewers can be cooked on a barbecue.
To serve, each diner takes 1 shrimp
skewer, removes the meat form the skewer and slices it into thin slices.
They then place the shrimp in a rice paper wrapper, top it with a few
bean sprouts and a little mint, wrap the bundle neatly in a lettuce
leaf. Serve with chili sauce.