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.