Vietnamese Grilled Shrimp Cake on Sugarcane

Name: Vietnamese Grilled Shrimp Cake on Sugarcane
Yield: Yield: 8 Portions
Cuisine: Vietnamese
Ingredients: 4 oz/113 g minced shallots; 1 tbsp/9 g minced garlic; 2 oz/57 g lard; 1 fl oz/30 mL fish sauce; 1 cup/43 g whole mint leaves; 1 cup/92 g bean sprouts; Vietnamese Dipping Sauce; Hoisin-Peanut Sauce; 1 tbsp/12 g palm sugar; 1 egg; 2 tbsp/16 g cornstarch; ½ tsp/1 g ground white pepper; 4 green onions, minced; 1 lb/454 g shrimp, peeled and deveined; 1 head red lettuce, leaves separated (14 to 16 oz/397 to 454 g); 16 sheets rice paper, 6-in/15-cm diameter rounds

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Shrimp Cake

4 oz/113 g minced shallots
1 tbsp/9

Asia
Vietnam
Fish course
Pescatarian
Street Food
Southeast Asia

Method

In a skillet, sweat the shallots and garlic in the lard over moderate heat until tender, about 2 minutes. Allow the mixture to cool and then combine with the fish sauce, egg, palm sugar, white pepper, and cornstarch in a food processor and purée into a fine paste.
Add the shrimp and process to a slightly coarse paste. Add the green onions and adjust seasoning w