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Vietnamese Sugarcane Shrimp Recipe

Sunday, November 29, 2009

                                                    Vietnamese Sugarcane Shrimp Recipe

Vietnamese Sugarcane Shrimp Recipe Ingredients

Four 8-inch pieces sugarcane

2 tablespoons minced pork fat

1⁄4 cup plus 2 tablespoons
or lard
rice flour

1 large shallot, minced

1 pound small shrimp (more

1 tablespoon fish sauce
than 55 per pound), peeled
and deveined

Vietnamese Sugarcane Shrimp Recipe Cooking Discription

1.Split each piece of sugarcane lengthwise into quarters; set aside. Place 1⁄4 cup of the rice flour on a large flat plate; set aside.

2.Preheat the broiler.

3.Combine the shrimp, pork fat, the remaining 2 tablespoons rice flour, shallot, and fish sauce in a food processor. Process until the mixture is a smooth paste, about 1 minute, scraping down the sides of the bowl as necessary. Transfer to a medium bowl. Wet your hands and carefully scoop out a golf-ball–sized portion of shrimp paste. Wrap it around the middle of 1 sugarcane piece, squeezing and spreading the paste to a thickness of about 1⁄4 inch; only 3 to 5 inches of cane should be covered. Roll the shrimp paste wrapping in the rice flour, and set the sugarcane piece on a broiler tray or cookie sheet. Repeat with the remaining shrimp paste and sugarcane.

4.Broil the coated sugarcane for about 4 minutes, turning occasionally, until the paste turns pink on all sides and is firm. Serve hot with your favorite dipping sauce.Vietnamese Sugarcane Shrimp Recipe


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