Vietnamese sugar cane shrimp (chạo tôm)

• 1 lb Shrimp raw, peeled and de-veined weight
• 2 cloves garlic or 1 if large
• 2 scallions/spring onions
• 2 tablespoon pork fat eg fat from bacon, trimmed and chopped
• 1 egg lightly beaten
• 2 teaspoon brown sugar
• 2 teaspoon fish sauce
• ½ teaspoon pepper either white or black, as you have/prefer
• 1 can sugar cane or 12 pieces split from one or two stalks
• 1 tablespoon vegetable oil approx - to oil hands

For nuoc cham dipping sauce

• ½ red chili or more/less to taste, finely chopped
• ½ clove garlic minced
• 2 tablespoon water or a bit more, to taste, if needed
• 1 ½ tablespoon lime juice
• 1 tablespoon fish sauce
• ½ tablespoon sugar
• ⅛ teaspoon salt