Serves: 12
Total Calories: 34
1. Combine the shrimp, pork fat, garlic, scallion, and 1 tablespoon sugar in a food processor and process to a coarse purée. Add the fish sauce, 1 tablespoon peanut oil, the hot sauce, salt (if using salt pork, add only 1/4 teaspoon salt), and pepper, running the machine in spurts. Sauté a small amount of the mixture in a nonstick skillet and taste for seasoning, adding sugar, salt, or pepper to the remaining mixture as necessary the mixture should be highly seasoned. Transfer the mixture to a bowl, cover, and refrigerate until well chilled, about 2 hours.
2. Peel the sugarcane with a sharp, heavy knife and cut each piece lengthwise into 4 quarters. Lightly oil the fingers of one hand. Take about 3 tablespoons of the shrimp mixture and mold it around the top half of a piece of sugarcane. This will feel awkward at first, but soon you’ll be doing it like a pro. Continue in this fashion until all the sugarcane pieces are prepared. Arrange the kebabs on a lightly oiled plate, cover with plastic wrap, and refrigerate until ready to grill.
3. Preheat the grill to high.
4. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning once with tongs, until the shrimp mixture is lightly browned, firm, and cooked through, 2 to 3 minutes per side. Serve the kebabs at once, eating by nibbling the shrimp mixture off the cane. Be sure to chew the cane to extract the sweet juice.
Serves 12 as an appetizer
This Shrimp Mousse on Sugarcane recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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