Grilled shrimp paste on sugarcane

Method

1. 1 Peel the shrimp, remove the black vein, pat dry, and refrigerate for 20 minutes to firm up the meat.
2. 2 Mix the shrimp with diced boiled pork fat, garlic, dried onion, sugar, fish sauce, and pepper until the mixture becomes a thick, sticky paste.
3. 3 Cut the sugarcane into finger-sized strips, apply a little oil to your hands, and wrap the shrimp around each strip.
4. 4 Grill over charcoal for 12 minutes, turning regularly until the skewers are golden brown and the sugarcane releases its sweet juice.
5. 5 Wrap the minced pork in rice paper with herbs, sprinkle with roasted peanuts, and dip in sweet and sour fish sauce or soybean paste.

With an appliance

• Oven 47 min

  Change step 4: place the skewers on the middle rack, bake in the oven at 220 degrees for 13 minutes, then rotate the tray at the 7th minute; the shrimp will be evenly golden brown without having to turn each skewer, but the sugarcane will have less smoky aroma.