Vietnamese · Dinner
Grilled Shrimp Paste on Sugarcane
Vietnamese grilled shrimp paste molded onto sugarcane and charred until springy, made with extra shrimp and egg white for protein. Served with rice vermicelli, lettuce leaves, herbs, and lime-chili dipping sauce.
$7
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
468Calories
52.8gProtein
9.5gFat
46.2gCarbs
10.8gSugar
5.5gFiber
2338mgSodium
388mgChol
2gSat Fat
756mgPotassium
145mgCalcium
3.6mgIron
1.8mcgVitamin B12
21mgVitamin C
Goes well with
Sauvignon Blanc or crisp pilsner beer
local
Vietnamese iced tea with lemongrass and ginger
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pulse the shrimp, garlic, and shallot in a food processor until finely broken down. Add fish sauce, sugar, salt, and cornstarch; pulse until a smooth, slightly sticky paste forms, about 1-2 minutes.
2
Fold
Whisk the egg white until slightly frothy, then fold it into the shrimp paste along with the cooked edamame using a spatula until evenly distributed.
3
Chill
Cover the bowl and chill in the refrigerator for 20 minutes until the paste is firm enough to mold onto the sugarcane.
4
Build
Oil your hands lightly, then mold the shrimp paste around the middle third of the sugarcane stick in an even 1cm-thick layer, pressing firmly.
5
Grill
Place the sugarcane skewer on a grill over medium-high heat, turning every 1-2 minutes for 8-10 minutes total until the paste is opaque, firm, and lightly charred.
6
Finish
Whisk together lime juice, fish sauce, sugar, minced garlic, and sliced chili with water until the sugar dissolves, tasting for balance.
7
Plate
Arrange the grilled shrimp paste on its sugarcane stick alongside the rice vermicelli, lettuce leaves, mint, and cilantro, with the dipping sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g raw shrimp, peeled and deveined
- 22 fresh sugarcane stick (about 15cm, peeled)
- 22 egg white
- 3.6 oz100g edamame, cooked and shelled
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp salt
- 2 clove2 clove garlic
- 2 tbsp2 tbsp shallot
- 2 tsp2 tsp cornstarch (10g)
- 1 tsp1 tsp vegetable oil, for shaping and brushing
- 3.6 oz100g rice vermicelli, cooked
- 44 lettuce leaves
- small handful of mint leaves
- small handful of cilantro leaves (about 5g)
- 4 tbsp60ml lime juice
- 2 tsp10ml fish sauce, for the dipping sauce
- 2 tsp2 tsp sugar, for the dipping sauce
- 11 small garlic clove
- 11 small chili
- 4 tbsp60ml water, for the dipping sauce
