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Shrimp and Ground Pork on Sugar Cane

Shrimp and sugarcane

This is one of the most authentic Vietnamese foods and always highly appreciated by the foreigner in Vietnamese restaurant in Vietnam and abroad. The sweetness of the sugarcane really gets on well with the shrimp and pork paste around the sugarcane. You also can replace the sugarcane by lemongrass for the different taste.






Ingredients

  • 1 tbsp. Nuoc Mam sauce or 1 tbsp. Maggi liquid seasoning mixed with 1/2 tbsp. lemon juice, 1 garlic clove, crushed and dried, and 1/4 green onion, finely chopped
  • 2 tbsp. finely chopped cilantro leaves
  • salt and pepper
  • butter head lettuce
  • 1 small onion, finely chopped
  • vegetable oil for deep frying
  • 3/4 cup ground pork
  • all-purpose flour or cornstarch
  • 1 1/3 cups peeled shrimp
  • 4 x 6 inch lengths of sugar cane
  • 1 tbsp. dried shrimp
  • 1 egg, beaten


Directions

1. If using dried shrimp, soak for about 1 hour in warm water. Squeeze out excess water and chop finely. Wash the fresh shrimp and chop finely.
2. Put the ground pork into a large bowl. Add the onion, cilantro, fresh and dried shrimp, salt and pepper, and Nuoc Mam sauce.
3. Pour the egg into the pork and shrimp mixture, and mix well with your hand. The mixture should come together so that it can be molded around the lengths of sugar canes. If it is too runny, sift a little all-purpose flour or cornstarch into the mixture.
4. Peel the sugar cane, leaving 2 inch of the green covering on at each end, or 2 inch at one end. Mold the mixture on to the peeled part of the sugar cane.
5. Broil the sticks under a moderately hot broiler, turning to ensure evenness in the cooking. Make sure that the sugar cane does not burn. Alternatively, deep-fry in hot oil for 4-5 minutes.
6. Serve on a bed of lettuce. The sugar cane should be chewed or sucked as you eat the shrimp and pork.

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