Sugarcane Shrimp Food

SUGARCANE SHRIMP

Steps:

• Wash the shrimp and place them in a large bowl. Combine the lime juice, soy sauce, rum, oil, sugar, and garlic in a second bowl. Season with salt, pepper, and habanero. Cover with plastic wrap and allow the shrimp to marinate while preheating the broiler. When ready, thread 1 pineapple chunk, 1 shrimp, then a second pineapple chunk on each skewer. Place the skewers on a broiler pan and cook until lightly browned, turning once, 3 to 5 minutes.

SUGAR CANE SKEWERED SHRIMP

Steps:

• Place chili pastes in bowl and add water. Mix the remaining ingredients together to make a thin mixture. Put shrimp in marinade and refrigerate overnight. Place shrimp on skewers, 4 pieces on each skewer, and grill.

GRILLED SHRIMP ON SUGARCANE

Steps:

• If using pork fat, bring a small saucepan of water to a boil. Add the pork fat and cook just until the edges turn translucent, 2 to 3 minutes. Remove the pan from the heat and drain the pork on paper towels. Coarsely chop the fat and set aside. If using egg white, start with step 2.
• Heat the oil in a small saucepan over moderate heat. Add the onion and shallots and saute until slightly wilted, about 1 minute. Transfer onion mixture (not the juice) to a bowl and add the fish sauce, salt, sugar, garlic, white pepper, cornstarch, baking powder, and pork fat. Add the shrimp and toss well.
• Transfer the shrimp mixture to a food processor and process until almost smooth but still lumpy. Transfer the paste to a bowl, scraping the work bowl clean. Stir in the scallions. (If the paste is not cold, refrigerate at this point to stiffen it.)
• Quarter the sugarcane pieces lengthwise, or halve them if they're small. Wet your hands with cold water. Place 2 tablespoons of the shrimp paste in the middle of your palm. Place a piece of the sugarcane on top and mold the paste around it. (The paste should be about 1/4 inch thick and about 2 1/2 inches long). Gently press the paste against the stick so that the edges are sealed. Set the shrimp stick aside on an oiled plate. Repeat with the remaining sugarcane and paste.
• Oil a steamer basket and place the sugarcane sticks in a single layer. (If necessary, steam in several batches.) Steam until the shrimp paste turns pink, 2 to 3 minutes. You can make this dish in advance up to this point. To finish, grill or broil the shrimp sticks until the paste is hot inside and slightly charred around the edges. Serve immediately with some lettuces, mustard leaves, and herbs, rice vermicelli and dipping sauce.
• Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.

SHRIMP PASTE ON SUGARCANE

Steps:

• Process shrimp, cilantro, garlic, chile, lime juice, fish sauce, egg white, and pepper in a food processor until a thick paste has formed. Transfer to a medium bowl. Chill in freezer 30 minutes.
• With lightly oiled hands, shape 1 1/2 tablespoons shrimp paste into a ball; press ball onto center of a sugarcane stick, enclosing sugarcane but leaving ends exposed. Transfer to a baking sheet. Repeat with remaining sugarcane sticks and shrimp paste. Refrigerate 20 minutes.
• Brush a bamboo or metal steamer basket with oil; place over boiling water in a wide saucepan or wok. Lay 8 sugarcane sticks in basket. Cover, and steam until shrimp paste just turns opaque, 5 to 6 minutes (be careful not to overcook). Transfer to a plate; let cool slightly. Repeat with remaining 8 sugarcane sticks.
• Preheat broiler; heat a lightly oiled rimmed baking sheet until hot. Lay sugarcane sticks on preheated sheet. Broil until golden brown, about 2 minutes. (Alternatively, preheat a grill or grill pan until hot but not smoking; brush shrimp paste and sugarcane with oil, and grill, flipping once, until golden brown, about 1 minute per side.) Serve with papaya salad and lime-chile sauce if desired.

VIETNAMESE GRILLED SUGARCANE PRAWNS

Steps:

• Heat the oil in a small saucepan over moderate heat.
• Add the onion and shallots and saute until slightly wilted, about 1 minute. Transfer onion mixture (not the juice) to a bowl and add the egg white, fish sauce, salt, sugar, garlic, white pepper, cornstarch and baking powder.
• Add the shrimp and toss well.
• Transfer the shrimp mixture to a food processor and process until almost smooth but still lumpy. Transfer the paste to a bowl, scraping the work bowl clean.
• Stir in the scallions. (If the paste is not cold, refrigerate at this point to stiffen it.)
• Quarter the sugarcane pieces lengthwise, or halve them if they're small. Wet your hands with cold water. Place 2 tablespoons of the shrimp paste in the middle of your palm. Place a piece of the sugarcane on top and mold the paste around it. (The paste should be about 1/4 inch thick and about 2 1/2 inches long).
• Gently press the paste against the stick so that the edges are sealed. Set the shrimp stick aside on an oiled plate.
• Repeat with the remaining sugarcane and paste.
• Oil a steamer basket and place the sugarcane sticks in a single layer.
• Steam until the shrimp paste turns pink, 2 to 3 minutes. You can make this dish in advance up to this point.
• To finish, grill or broil the shrimp sticks until the paste is hot inside and slightly charred around the edges.
• Serve immediately with accompaniments as described above.

VIETNAMESE GRILLED JUMBO SHRIMP ON SUGARCANE STICKS

Steps:

• Using a food processor, puree garlic, sugar, shallots, fish sauce, lime juice and pepper. Add lemongrass and the 1/4 cup of oil; process to a puree. Place shrimp in a large shallow container with lid and pour marinade over shrimp to cover. Cover and refrigerate for at least 2 1/2 hours.
• Light a grill.
• Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off marinade. Make a slit near the shrimp's tail and one near the head with a sharp knife. Thread a sugarcane stick through the slits; the shrimp should lie flat.
• Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side.
• Place shrimp on a serving platter and sprinkle with peanuts and cilantro.
• Serve the shrimp with the Vietnamese Dipping Sauce.