Sugar Cane Shrimp Recipe

Instead of grilling, sugar cane can be deep fried in hot oil for 4-5 minutes until golden brown.

Ingredients : Serves 5

30 cm

2 sprigs

395 g

55 g

1/2 teaspoon

1/4 teaspoon

1 teaspoon

1 tablespoon

Sugar cane, cut into 4 inch lengths and split lengthways into quarters

Coriander (cilantro) leaves, for garnishing

Raw shrimps, shell peeled

Fatty pork, chopped

Chopped garlic

Salt

Ground black pepper

Sugar

Cornflour

Egg white, beaten

Method :

Using a pestle and mortar, pound shrimps, pork and garlic to a smooth paste.
Mix with salt, pepper, sugar, cornflour and egg white.
Preheat grill.
Mould shrimp paste onto the sugar cane, leave about 1 inch of sugar can at one end uncovered, to use as a handle.
Grill sticks under a moderately hot grill for 5-6 minutes, turning to ensure even cooking.
Garnish with coriander.
To serve, dip each stick in spicy fish sauce before eating.
When shrimp paste is eaten, sugar can be sucked and chewed.