Sugar Cane Shrimp
A specialty snack made by wrapping seasoned minced shrimp around sugarcane sticks and deep-frying them.
Ingredients
shrimp (cleaned, deveined, drained)
250 g
pork fat (minced)
50 g
ginger (minced)
1 tsp
scallion (minced)
1 tbsp
sugar cane (peeled, cut into sections and split into strips)
30 cm
salt (seasoning)
3.5 g
MSG (seasoning)
5 g
sugar (seasoning)
6 g
cornstarch (seasoning)
7 g
white pepper (seasoning)
1 tsp
sesame oil (seasoning)
1 tsp
Instructions
1
Step 1
Clean the shrimp, devein, and drain; mince the pork fat; mince the ginger and scallion and set aside.
2
Step 2
Add the prepared shrimp from step 1 to a bowl, mix with all seasonings until sticky to form the shrimp paste filling.
3
Step 3
Peel the sugar cane, cut into 8 cm long segments, then split each segment lengthwise into 8 strips. Take about 40g of the shrimp paste filling from step 2, wrap it around the center of the sugar cane strip to form an oval shape, leaving a small section of sugar cane exposed at both ends. Repeat until all ingredients are used up.
4
Step 4
Heat oil in a pan to 150°C, gently add the sugar cane shrimp from step 3, fry until the surface turns golden brown, remove and drain excess oil before serving.
