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500 g
1/2 teaspoon
5
1
teaspoon
1/2 teaspoon
1/2 teaspoon
2
tablespoons
12 sheets
Garnishing
100 g
25 g
150 g
1/2
50 g
250 ml
6
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Shrimps, peeled and deveined
Salt
Spring onions (scallions), white portions
only, chopped
Sugar
Ground white pepper
Chicken seasoning powder
Vegetable oil
Vietnamese rice paper, sprinkled with water
to soften
Lettuce
Mint leaves
Pickled carrot and radish
Cucumber, julienned
Rice vermicelli, julienned
Mixed fish sauce
Sugarcane sticks, 10 cm long, peeled
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Method :
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Mix shrimps with a pinch of salt then
rinse and dry thoroughly.
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Grind or pound shrimps with spring onions,
remaining salt, sugar, pepper and chicken seasoning powder.
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Oil your fingers to prevent shrimp paste
from sticking to them. Divide shrimp paste equally into 6 portions.
Using your fingers, mould one portion around a stick of sugar cane.
Continue to make another 5 sticks.
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Steam for 10 minutes then grill over
medium charcoal heat until lightly browned and deep fry until golden
brown.
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To assemble, lay a sheet of rice paper on
a plate. Place a lettuce leaf, some mint leaves, pickled carrot and
radish, cucumber and vermicelli on top.
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Remove cooked shrimp paste from a
sugarcane stick and place on top. Roll rice paper up and dip into mixed
fish sauce before eating.
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