Shrimp Mousse on Sugar Cane
Shrimp Mousse on Sugar Cane
Get this quick and easy recipe from Martin Yan's Taste of Vietnam.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 2 - 4 servings
  • Shrimp Paste:
  • 255 grams raw Shrimp meat, minced
  • 1 Egg white
  • 1 teaspoon Garlic juice
  • 1 teaspoon Sugar
  • 2 teaspoons Cornstarch
  • ¼ teaspoon Salt
  • Dash White pepper
  • 57 grams Pork fat, coarsely chopped
  • ¼ cup minced Water chestnuts or jicama
  • 2 stalks (each 12-inches long) Sugar cane, peeled, cut into 6 four-inch long pieces
  • Cooking oil for deep-frying
  • Dipping sauce:
  • 2 tablespoons Seafood soy sauce
  • 2 tablespoons Thai Chilli sauce
  • ¼ teaspoon Salt
  1. To make shrimp paste: In a food processor, puree shrimp, egg white, garlic juice, sugar, cornstarch, salt and pepper. Add pork fat and water chestnuts; pulse until incorporated.
  2. With wet hands, divide shrimp paste into 6 equal portions; wrap shrimp paste firmly and evenly around each sugar cane
  3. To fry: In a wok or stir-fry pan, add oil to a depth of 2 inches. Heat over medium-high heat to 350 degrees F. Add sugar cane skewers, a few at a time, turning occasionally until golden, 8 – 10 minutes. Lift out and drain on paper towels. Cook remaining skewers
  4. Combine dipping sauce ingredients in a small bowl. Serve skewers hot with dipping sauce
  1. Note:
  2. Alternative cooking method: Skewers can be grilled for about 15 minutes

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