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Sugar Cane Shrimp

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 2 servings
Course: Appetizer
Cuisine: International

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:
    Cup of Yum
  1. Clean and wash the shrimps and cuttlefish, then cut into small cubes.
  2. Pat dry on a paper towel.
  3. 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:
  1. 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.
  2. 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.
  3. Place on parchment paper in the fridge to cool. Dip in the beaten egg white and crumb with the bread crumbs.
  4. Preheat the wok, add the cooking oil over high heat, put in the sugar cane prawns, deep fried till golden brown and cooked.

Notes