Shrimp Mousse on Sugar Cane (vietnamese Chao Tom)

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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).
2. Form shrimp paste around sugar cane pieces, squeeze with oil until paste is tightly attached.
3. Grill over medium charcoal heat until crisp and slightly browned.
4. Garnish with cilantro, serve with chili and sweet and sour sauce.