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Shrimp on Sugar Cane

Sugar Cane Shrimp

Thomas Wenger
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine International
Servings 2 servings

Ingredients
 
 

  • 300 grams shrimp meat
  • 30 grams cuttlefish meat
  • 1 egg whites
  • 40 grams granulated sugar
  • sea salt flakes
  • freshly ground white pepper
  • 1 tablespoon potato starch
  • 1 egg whites
  • Japanese breadcrumbs
  • sugar cane sticks
  • vegetable oil
  • 200 ml Nuoc Cham (Vietnamese dipping sauce)

Instructions
 

How to prepare the shrimps and cuttlefish mousse:

  • Clean and wash the shrimps and cuttlefish, then cut into small cubes.
  • Pat dry on a paper towel.
  • In a food processor, blend the shrimp and cuttlefish until smooth and then add the remaining ingredients and adjust the seasoning.

How to prepare the sugar cane shrimp:

  • Cut a 10 cm (4 inch) piece of sugar cane. Clean off the outer hard shell with a sharp chopper or Chinese cleaver. Cut into the size of a thick French fry, approximate 1.2 cm or 1/4 inch thick.
  • Oil your palm with a little vegetable oil and form an oval quenelle of about 40 g (about 1 ½ oz) shrimp and cuttlefish mixture. Put the sugar cane stick into the middle and smooth the mixture over it.
  • Place on parchment paper in the fridge to cool. Dip in the beaten egg white and crumb with the bread crumbs.
  • Preheat the wok, add the cooking oil over high heat, put in the sugar cane prawns, deep fried till golden brown and cooked.

Notes

Sugar Cane Shrimp
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