- 300 grams shrimp meat
- 30 grams cuttle fish meat
- 1 egg whites
- 40 grams granulated sugar
- sea salt flakes
- white pepper from the mill
- 1 tablespoon potato starch
- 1 egg whitesfor crumbing
- japanese breadcrumbs
- sugar cane stickspeeled cut to size
- Vegetable Oilfor frying
- 200 millilitres Nouc Cham Vietdipping sauce
There are numerous variations of this dish throughout Vietnam, southern China and Thailand. This particular recipe calls for a cuttlefish and shrimp mousse that is breaded and deep-fried while other variations are made with shrimps or prawns only, with the addition of crab meat to the mousse or even spiced with chili, basil and coconut milk, crusted in desiccated coconut flakes. They are also not always breaded and fried, but also available steamed and steamed and then grilled. Whatever your preferences might be, shrimp on sugar cane will always be a well liked dish whenever you serve it.
- For the shrimps and cuttlefish mouse
- Clean and wash the shrimps and cuttlefish, then cut it into small cubes.
- Pat dry on a paper towel
- In a food processor, blend the shrimp and cuttle fish until smooth and then add the remaining ingredients and adjust the seasoning.
For the shrimp on sugar cane:
- Cut a piece of the sugar cane about 10 cm (3 inch) long. Clean the outer hard shell off with a sharp chopper or Chinese cleaver. Cut square long stick in the size of a thick French fry approximate 12 cm or 1/4 inch in thickness.
- Oil your palm with a little vegetable oil and form a oval quenelle of about 40 g shrimp mixture.Stik the sugar cane stick into the middle and form well and smooth.
- Place on parchment paper and place in the fridge to cool. Dip in the beaten egg white and with the bread crumbs.
- Preheat wok add in cooking oil over high heat till hot, put in the sugar cane prawns, deep fried till golden brown and cooked.