Seafood Recipes - Sugar Cane Sticks Coated With Shrimp (Chao Tom)

Ingredients

• 6 pieces fresh sugar cane, peeled (each about 23 cm or 9 inch long)

• 750g (1 1/2 lb) fresh raw shrimp, peeled and cleaned

• 1/4 tsp white pepper

• 3 tsp fish sauce

• 2 egg whites

• 2 tbsp oil

• 8 spring onions, finely chopped

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Method:

1. Trim about 10 cm (4 inch) of one end of each sugar cane stick to make that end slightly thinner than the rest of the stick. Wipe dry.

2. Mince or shop shrimp finely and season with white pepper and fish sauce. Bind with egg white and knead to a smooth paste. Press a thin layer onto the trimmed end of each stick. Make the thickness of the shrimp about 1 cm (1/2 inch), squeezing firmly onto the sticks. Brush with oil from time to time during cooking.

3. Remove from fire, dip into chopped spring onions, coating lightly. Press onions onto the shrimp paste and return to the grill or fire for another 1 minute, turning frequently.

4. Mix sugar with sugar cane juice (if used) and dish sauce end stir until sugar dissolves. Blend in peanuts, garlic and chili and stir in a little water.

5. Serve in small bowls with the sugar cane sticks.

Note: Bamboo or metal skewers could be used if sugar cane is not available, although the flavor of the dish will not be as good.