Skip to main content

Grilled Shrimp On Sugarcane


I love the light, and fluffy texture of this well-known Vietnamese Grilled Shrimp On Sugarcane. This excellent appetizer is a favorite of mine. I enjoyed this shrimp dish with green lettuce leaves, Asian basil, mint leaves, cooked vermicelli, carrot, cucumber, and Vietnamese dipping sauce. Btw, you can even chew the sugarcane itself; it’s sweet and juicy.


Recipe adapted from Pleasures Of The Vietnamese Table by Mai Pham.

Grilled Shrimp On Sugarcane

Ingredients

1 Egg White
2 tsp Vegetable Oil
1/4 cup Chopped Yellow Onion
3 Shallots, minced
1 Tbsp Fish Sauce
1/4 tsp Sea Salt
1 Tbsp Sugar
1 tsp minced Garlic
1/2 tsp Ground White Pepper
2 Tbsp Cornstarch
1/2 tsp Baking Powder
1 lb raw Medium Shrimp, peeled, deveined and patted extremely dry
2 Scallions, chopped
1 (20 z) can 4 inch long sugarcane, drained or Fresh Sugarcane

Accompaniments

1/2 lb small Dried bun (rice vermicelli), cooked
Table Salad or Marinated Daikon and Carrots
Vietnamese Dipping Sauce

Method

Heat the oil in a small saucepan over moderate heat. Add the onion and shallots and saute until slightly wilted, about 1 minute. Transfer the onion mixture (not the juice) to a bowl and add the fish sauce, salt, sugar, garlic, white pepper, cornstarch, baking powder and egg white. Add the shrimp and toss well.

Transfer the shrimp mixture to a food processor and process until almost smooth but still lumpy. Transfer the paste to a bowl and stir in the scallions. (If the paste is not cold, refrigerate at this point to stiffen it.)

Quarter the sugarcane pieces lengthwise, or halve them if they are small. Wet your hands with cold water. Place 2 tablespoons of the shrimp paste in the middle of your palm. Place a piece of sugarcane on top and mold the paste around it. Gently press the paste against the stick so that the edges are sealed. Set the shrimp stick aside on an oiled plate. Repeat with the remaining sugarcane and paste.

Oil a steamer basket and place the sugarcane sticks in a single layer. Steam until the shrimp paste turns pink, 2 to 3 minutes. You can make this dish in advance up to this point. To finish, grill slightly charred around the edges. Serve immediately.

Comments

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W