Shrimp paste on sugar cane
A FAVOURITE AMONG NGOK’S FAMILY THAT ALL AGES WILL ENJOY
Serves 8 570g medium raw shrimp (or prawns), peeled and deveined 1 bunch (approx 15g) Vietnamese coriander, leaves picked 2 garlic cloves 1 fresh red Thai chilli, chopped 2 tbsp fresh lime juice 4 tsp Asian fish sauce 1 large egg white 1 tsp freshly ground pepper 4 fresh sugar cane stalks, skin removed, flesh cut into 10cm sticks, then quartered lengthwise Vegetable oil, for greasing
1 In a food processor, blitz the shrimp, coriander, garlic, chilli, lime juice, fish sauce, egg white, and pepper until a thick paste has formed. Transfer to a bowl and refrigerate for 30 mins.
2 With lightly oiled hands, shape 1 ½ tbsp shrimp paste into a ball; press ball onto the centre of a sugar cane stick, surrounding the cane and leaving ends exposed. Transfer to a baking sheet. Repeat with remaining sugar cane sticks and shrimp paste. Refrigerate for 20 mins.
3 Brush a bamboo or metal steamer basket with oil; place over boiling water in a wide saucepan or wok. Lay 8 sugar cane sticks in basket. Cover, and steam until shrimp paste just turns opaque, 5–6 mins (be careful not to overcook). Transfer to a plate; let cool slightly. Repeat with remaining 8 sugar cane sticks.
4 Preheat a grill or griddle pan until hot but not smoking; brush shrimp paste and sugar cane with oil, and grill or griddle, flipping once, until golden brown, about 1 min each side. Serve hot with lime-chilli sauce (recipe, opposite).