- 1 pound of shelled and deveined shrimp
- 1/4 pound of pork fat ( optional)
- 1 teaspoon of sugar
- 1 egg white beaten pinch of pepper
- 1 teaspoon of fish sauce
- 1/4 teaspoon of salt
- 3 cloves of garlic cleaned and crushed
- 3 shallots cleaned and finely minced
- 12 bamboo sticks or 12 pieces of sugar
- (fresh or in can) 4-inch length
- Oil for fingers
- lettuce leaves separated and cleaned
- 1 red chili pepper julienned
- basil leaves
- 1 cucumber peeled cut in half lengthwise then thinly sliced
- Peanut dipping sauce (see Spring rolls page).
Fish sauce dip (see Spring rolls page).
- Sprinkle a little bit of salt over the shrimp for few minutes
then rinse the shrimp well with cold water or ice water. Drain and squeeze the shrimp with
cheese cloth. Combine shrimp, garlic, shallots and sugar; then use a food processor to
grind the ingredients into a paste.
- If you plan to use pork fat then boil it for 10 minutes; then
drain and finely dice. Mix the pork fat with the shrimp paste; then add fish sauce,
black pepper and egg white.
- Oil your fingers; use 3 tablespoons of shrimp paste to form a
plump sausage; then push the sugar cane stick through the shrimp paste. Press firmly so
the paste won't fall off the stick. Proceed until you finish all the shrimp paste.
Steam-cook the sugar sticks in a steamer for 10 minutes.
- When ready to serve, grill the shrimp paste on
sugar cane sticks over medium coals until slightly brown. You can also broil
them under the broiler until slightly brown.
- To serve, remove the shrimp paste from the sugar cane stick;
use a lettuce leaf and various herbs to wrap the roll. To eat, dip the roll in the peanut
- You can also serve the shrimp paste with dampened rice paper
to roll the shrimp and the vegetable; then dip in the sauce. Or you can slice the cooked
shrimp paste and then put them on the top of a bowl of cooked rice vermicelli with with
shredded lettuce mixed with herbs. Pour a few teaspoons of fish sauce dip over the
top of shrimp paste pieces with vermicelli.