Shrimp Mousse On Sugar Cane Recipe

Chao Tom

RECIPES OF VIETNAM

The heated sugar cane releases a burst of sweet cane juice when bitten into. Thus lies the secret of this dish from the Imperial city of Hue.

Ingredients :

8 pieces

300 g

1

250 ml

20 g

2 tablespoons

1 teaspoon

1/2 teaspoon

Sugar cane approx 10 cm long, 3 cm diameter, outer skin removed

Shrimp, minced

Red chili, seeded and sliced

Sweet and sour sauce

Coriander (cilantro) leaves

Cooking oil, vegetable oil

Sugar

Salt

Pinch of pepper

Method :

• Pound or grind shrimp with salt, sugar and pepper

• Using the oil, form the shrimp paste around the sugar cane stick until tight

• Grill over medium charcoal heat until crisp and slightly browned

• Serve with sweet and sour sauce, chili and coriander leaves.

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