SHRIMP ON SUGAR CANE

SHRIMP ON SUGAR CANE

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Ingredients

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 whites for crumbing
japanese breadcrumbs
sugar cane sticks peeled cut to size
Vegetable Oil for frying
200 millilitres Nouc Cham Viet dipping sauce
Features:
    Cuisine:
    • Medium

    Ingredients

    Directions

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    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.

    1. For the shrimps and cuttlefish mouse
    1. Clean and wash the shrimps and cuttlefish, then cut it into small cubes.
    2. Pat dry on a paper towel
    3. 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:

    1. 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.
    2. 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.
    3. Place on parchment paper and place in the fridge to cool. Dip in the beaten egg white and crumbwith the bread crumbs.
    4. Preheat wok add in cooking oil over high heat till hot, put in the sugar cane prawns, deep fried till golden brown and cooked.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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