Prep 25 mins
Cook 10 mins
A traditional Hue dish, often present in big banquet such as weddings, holiday. Many said it was exclusively an imperial dish in the 18-19 century. Cook time doesn't count marinate time.
- 10 ounces shrimp, shell removed
- 1 -2 tablespoon fish sauce
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 1 pinch pepper
- 2 tablespoons vegetable oil
- 8 pieces sugar cane, 4 inches long
- 1 red chile, seeded and sliced
- 1 cup sweet and sour sauce
- 1⁄2 cup cilantro
- Marinate shrimp in fish sauce for at least 20 minutes. Wash shrimp, then pound into paste with salt, sugar and pepper (or grind in food processor).
- Form shrimp paste around sugar cane pieces, squeeze with oil until paste is tightly attached.
- Grill over medium charcoal heat until crisp and slightly browned.
- Garnish with cilantro, serve with chili and sweet and sour sauce.
I'm giving you 5 stars for being the only person who posted this recipe so far. I haven't tried it yet, but I do love this dish. When I was pregnant or nursing, we would go to an oriental restaurant for Christmas and I always got this dish. Thanks for posting it!