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Sugar Cane Shrimp
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
2
servings
Course:
Appetizer
Cuisine:
International
Ingredients
- 300 grams Shrimp meat
- 30 grams cuttlefish meat
- 1 egg white
- 40 grams granulated sugar
- sea salt flakes
- ground white pepper freshly ground
- 1 tablespoon potato starch
- 1 egg white
- 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.
Cup of Yum
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.