Shrimp In Sugar-cane ( Tôm Bọc Mía )
Recipe source : Adapted from VietnameseFood
My son described to me what he had eaten at a restaurant and wanted me to make it for him. Shrimp In Sugar-cane is a popular Vietnamese fare that can either be grilled or deep-fried. I opted to grilled them which is easier for me and comparatively less oily.
The shrimp paste was rather sticky. Make sure you have a small dish of vegetable oil to rub your hands first before wrapping the shrimp paste around the sugar cane. You will need more oil to firm up and shape the paste to encircle the sugar cane to make it look like a drumstick.
The taste was unique. When you have eaten the meaty parts of the grilled prawn paste, you get to gnaw on the piece of sugar cane which is sweet and refreshing.
It is even better when you dip them in chilli sauce or make your own Vietnamese dipping fish sauce.
300g shrimps ( net weight )
2 sections sugar cane , cut into 12 pieces
3 tbsp tapioca flour
2 shallots, minced
2 cloves garlic, minced
1 stalk spring onions, chopped
1/2 tsp salt
2 tsp sugar
1/2 tsp soy sauce
1 tbsp vegetable oil
1/4 tsp pepper
a small dish of vegetable oil to lubricate your hands
1. Chopped the shrimps. Mix well with the minced shallots, garlic and spring onions.
2. Add in tapioca flour, salt, soy sauce, vegetable oil, pepper, sugar and mix well to form a paste.
3. Apply oil on both hands and scoop the shrimp paste to wrap around a piece of sugar cane. Press firmly.
4. Repeat the process with the remaining shrimp paste and sugar cane.
5. Grill at 180 degree C in a pre-heated oven for about 20 minutes or until golden.
6. Serve with chilli sauce.