Vietnamese Sugar Cane Shrimp Recipe

vietnamese sugar cane shrimp recipe



1/2 lb ground chicken

8 shrimps (peeled and de-veined)

1 can of sugar cane (cut lengthwise into quarters. Each piece should be about 2.5 inches long)

1 tsp of tapioca flour

1/2 tsp fish sauce

1/2 tsp chicken broth powder

1 small clove of garlic

1/2 tsp sugar


Add everything above minus the sugar cane into a food processor and blend well. Transfer the mixture into a bowl. Wet your hands in preparation for handling the mixture. Take a small handful of the shrimp and chicken mixture and work it onto a stick of sugar cane. Spread the meat out so it is easier to cook. When complete, steam all the sugar cane shrimp sticks in a pot, or steamer for up to 12 minutes.

Put a pot of cooking oil on the stove at medium high to deep fry the shrimp sticks until they appear golden brown. Remove from the pot and into a paper towel to get rid of the oil.

These can be eaten with vermicelli noodles, cucumber slices and fish sauce.