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GRILLED SHRIMP ON SUGARCANE STALKS

Servings:
Makes 12 skewers Servings
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Ingredients

  • 1 tablespoon rice
  • 2 pound shrimp
  • 3 clove garlic
  • 1 tablespoon ginger
  • 1 teaspoon sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon egg
  • 1/2 teaspoon vegetable oil spray
  • 1/2 teaspoon rice papers
  • 1/2 teaspoon lettuce
  • 1/2 teaspoon cucumber
  • 1/2 teaspoon cilantro
  • 1/2 teaspoon mint

Preparation

Baking Directions:

Put 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, 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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