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  • Sugar Cane Shrimp

Sugar Cane Shrimp

Posted on Aug 7th, 2023
by Thomas Wenger
Categories:
  • Appetizer
  • Shrimp & Prawns
Sugar Cane Shrimp

There are a number of different sugar cane shrimp recipes throughout Vietnam, Southern China and Thailand.

This particular sugar cane shrimp recipe calls for a cuttlefish and shrimp mousse that is breaded and deep-fried. Other sugar cane shrimp recipes are made solely with shrimps or prawns, with the addition of crab meat in the mousse or even spiced with chili, basil and coconut milk, crusted in desiccated coconut flakes.

They are also not always breaded and fried but are also available steamed or steamed and then grilled. Whatever your preference might be, sugar cane shrimp will always be a winner whenever you serve it.

Enjoy!

Shrimp on Sugar Cane

Sugar Cane Shrimp

Thomas Wenger
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer
Cuisine International
Servings 2 servings

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:

  • Clean and wash the shrimps and cuttlefish, then cut into small cubes.
  • Pat dry on a paper towel.
  • 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:

  • 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.
  • 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.
  • Place on parchment paper in the fridge to cool. Dip in the beaten egg white and crumb with the bread crumbs.
  • Preheat the wok, add the cooking oil over high heat, put in the sugar cane prawns, deep fried till golden brown and cooked.

Notes

Sugar Cane Shrimp
Tried this recipe?Let us know how it was!

Related: Shrimp & Corn Chowder
Related: Buttermilk Shrimp with Coconut Quinoa
Related: Shrimp Pasta Salad
Related: Easy Tomato Shrimp Pasta

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Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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