Shrimp and ground pork on sugar cane

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Dried shrimp -- optional
1⅓ cup Pelled shrimp
¾ cup Ground pork
1 small Onion -- finely chopped
2 tablespoons Finely chopped cilantro
Leaves
Salt and pepper
1 tablespoon Nuoc Mam sauce
OR
1 tablespoon Maggi liquid seasoning
Mixed with 1/2 tbsp. lemon
Juice,
2 Crushed anchoviesor
½ tablespoon Anchovy extract,
1 Garlic clove, crushed and
Dried,
And 1/4 green onion, finely
Chopped
1 Egg -- beaten
4 xes 6-inch LENGTHS OF SUGAR
CANE
OR bamboo skewers
All-purpose flour
OR cornstarch -- optional
Vegetable oil -- for deep
Frying
Butterhead lettuce
Optional

Directions

GARNISH

* (Chao Tom Voi Thit Lon Xay).

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 Nuac 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 cane, or around bamboo skewers.

It is is too runny, sift a little all-purpose flour or 4. Peel the sugar cane, leaving 1 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 suched as you eat the shrimp and pork. Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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