Grilled Shrimp on Sugarcane Recipe

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Grilled Shrimp on Sugarcane
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Ingredients
24
Count
Nutrition
701
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Accompaniments:
  2. If using pork fat, bring a small saucepan of water to a boil. Add the pork fat and cook just until the edges turn translucent, 2 to 3 minutes. Remove the pan from the heat and drain the pork on paper towels. Coarsely chop the fat and set aside. If using egg white, start with step 2.
  3. Heat the oil in a small saucepan over moderate heat. Add the onion and shallots and saute until slightly wilted, about 1 minute. Transfer onion mixture (not the juice) to a bowl and add the fish sauce, salt, sugar, garlic, white pepper, cornstarch, baking powder, and pork fat. Add the shrimp and toss well.
  4. Transfer the shrimp mixture to a food processor and process until almost smooth but still lumpy. Transfer the paste to a bowl, scraping the work bowl clean. Stir in the scallions. (If the paste is not cold, refrigerate at this point to stiffen it.)
  5. Quarter the sugarcane pieces lengthwise, or halve them if they're small. Wet your hands with cold water. Place 2 tablespoons of the shrimp paste in the middle of your palm. Place a piece of the sugarcane on top and mold the paste around it. (The paste should be about 1/4 inch thick and about 2 1/2 inches long). Gently press the paste against the stick so that the edges are sealed. Set the shrimp stick aside on an oiled plate. Repeat with the remaining sugarcane and paste.
  6. Oil a steamer basket and place the sugarcane sticks in a single layer. (If necessary, steam in several batches.) Steam until the shrimp paste turns pink, 2 to 3 minutes. You can make this dish in advance up to this point. To finish, grill or broil the shrimp sticks until the paste is hot inside and slightly charred around the edges. Serve immediately with some lettuces, mustard leaves, and herbs, rice vermicelli and dipping sauce.
  7. Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 700.51 Kcal (2933 kJ)
Calories from fat 282.63 Kcal
% Daily Value*
Total Fat 31.4g 48%
Cholesterol 75.19mg 25%
Sodium 3788.6mg 158%
Potassium 575.71mg 12%
Total Carbs 88.85g 30%
Sugars 21.37g 85%
Dietary Fiber 4.98g 20%
Protein 19.11g 38%
Vitamin C 10.8mg 18%
Iron 3.2mg 18%
Calcium 135.7mg 14%
Amount Per 100 g
Calories 187.72 Kcal (786 kJ)
Calories from fat 75.74 Kcal
% Daily Value*
Total Fat 8.42g 48%
Cholesterol 20.15mg 25%
Sodium 1015.28mg 158%
Potassium 154.28mg 12%
Total Carbs 23.81g 30%
Sugars 5.73g 85%
Dietary Fiber 1.34g 20%
Protein 5.12g 38%
Vitamin C 2.9mg 18%
Iron 0.9mg 18%
Calcium 36.4mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.8
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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