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Grilled Shrimp on Sugarcane Stalks

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Ingredients

  • 1 tablespoon jasmine rice
  • 2 pound shrimp, peeled, deveined, rinsed and thoroughly dried
  • 3 pound garlic clove
  • 1 tablespoon minced ginger
  • 1 teaspoon sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 2 teaspoon egg
  • 3 teaspoon sugarcane
  • 3 teaspoon Vegetable oil
  • 12 teaspoon paper
  • 9 teaspoon leaf lettuce
  • 1 teaspoon cucumber, peeled, seed
  • 13 teaspoon cilantro sprig
  • 13 teaspoon mint leave

Preparation

Baking Directions:

Makes 12 skewersPut the rice in a small skillet and dry-roast over high heat, sliding the skillet back and forth over the burner to prevent burning, until the rice grains are golden, 1 to 2 minutes.

Remove from the heat and transfer to a bowl.

  Let cool and then grind to a powder in a coffee or spice grinder.

Combine the shrimp, garlic, ginger, sugar, salt, pepper and rice powder in a food processor.

Process until the ingredients form a ball.

With the machine running, add the egg whites and process to a pastel.

Transfer to a bowl.

Heat the grill.

While waiting for the grill to get hot, line a tray with wax paper and spray it with vegetable oil.

Spray your hands with vegetable oil.

Pick up 2 to 3 tablespoons of the shrimp mixture and put in around the upper half of a sugarcane strip, molding it into and oval shape (like a corn dog).

Repeat with the remaining shrimp.

Spray the shrimp mixture generously with vegetable oil.

Place the skewers on the grill over medium-low heat, turning frequently to prevent burning, until the shrimp mixture is slightly charred and firm to the touch, 4 to 5 minutes.

Transfer to a serving platter.

Fill a large bowl with lukewarm water.

Invite your guests to serve themselves: To eat, bathe a rice paper in the water, shake off the excess water and set the rice paper on a plate to soften briefly.

Line the rice paper with a couple of pieces of lettuce, cucumber, cilantro sprigs and mint leaf.

Break the shrimp off the sugarcane into bite-sized pieces and put on top of the herbs.

Fold the bottom edge of the rice paper over the filling; then roll the rice paper over the filling from left to right, forming a cylinder.

Dip in the sauce and chew on the sugarcane between bites.

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