Ingredients Jump to Instructions ↓

  1. 5 30 cm 2 sprigs

  2. 395 g 55 g 1/2 teaspoon 1/4 teaspoon 1/4 teaspoon 1 teaspoon 1 tablespoon 1 Sugar cane, cut into 4 inch lengths and split lengthways into quarters Coriander (cilantro) leaves, for garnishing Raw shrimps, shell peeled Fatty pork, chopped Chopped garlic Salt Ground black pepper Sugar Cornflour Egg white, beaten

Instructions Jump to Ingredients ↑

  1. : Using a pestle and mortar, pound shrimps, pork and garlic to a smooth paste. Mix with salt, pepper, sugar, cornflour and egg white. Preheat grill. Mould shrimp paste onto the sugar cane, leave about 1 inch of sugar can at one end uncovered, to use as a handle. Grill sticks under a moderately hot grill for 5-6 minutes, turning to ensure even cooking. Garnish with coriander. To serve, dip each stick in spicy fish sauce before eating. When shrimp paste is eaten, sugar can be sucked and chewed.


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