Shrimp and Ground Pork on Sugar Cane
Category: Soups and Appetizers Rating: 5 Contributor: n/a



  • 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
  • butterhead lettuce
  • 1 small onion, finely chopped
  • vegetable oil for deepfrying
  • 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

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 chope finely.

2. Put the ground pork into a large bowl. Add the onion, cilantro, fresh and dried shrimp, salt and pepper, and Nouc 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 mixutre on to the peeled part of the sugar cane.

5. Broil the sticks under a moderatley 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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