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1
tablespoon
225 g
175 g
1
2
tablespoons
1/4 teaspoon each
15 ml
1
4
x 15 cm /6 in lengths
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Dried shrimps (optional)
Peeled shrimps
Pork, minced
Small onion, finely chopped
Coriander leaves, finely chopped
Salt and pepper
Nuoc Mam sauce
Egg, beaten
Sugar cane or bamboo skewers
Plain flour or cornflour (optional)
Vegetable oil for deep frying (optional)
Webb lettuce
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Method :
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If using dried shrimps, soak for about 1
hour in warm water. Squeeze out excess water and chop finely. Wash the
fresh shrimps and chop finely.
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Put the minced pork into a large bowl. Add
the onion, coriander, fresh and dried shrimps, salt and pepper and Nuoc
Mam sauce.
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Pour the egg into the pork and shrimp
mixture and mix well with your hand. The mixture should come together so
that it can be moulded around the lengths of sugar cane or around bamboo
skewers. It it is too runny, sift a little plain flour or cornflour into
the mixture.
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Peel the sugar cane, leaving 2.5cm of the
green covering on at each end, or 5cm at one end. Mould the mixture on
to the peeled part of the sugar cane.
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Grill the sticks under a moderately hot
grill, turning to ensure evenness in the cooking. Make sure that the
sugar cane does not burn. Alternatively, deep fry in hot oil for 4-5
minutes.
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Serve on a bed of lettuce. The sugar cane
should be chewed or sucked as you eat the shrimp and pork.
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