Grilled Shrimp Quenelle on Sugar Cane |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | |||||||||
| INGREDIENTS: | ||
| 1 pound shrimp, sheeled and deveined | 2 ounces pork fatback or 2 tablespoons vegetable oil | 1 teaspoon sugar |
| 1/3 cup toasted rice flour or rice flour | 1 teaspoon baking powder | 2 scallions, trimmed and minced |
| coarse sea salt | freshly ground black pepper | 8 sugar can sticks, 1/4 inch thick by 3 inches only (optional) |
| Nuoc cham | table salad | |
| 1 | Mince the shrimp with the pork fatback (if using). Transfer the paste to a bowl and add the sugar, 2 tablespoons toasted rice flour, baking powder, scallions, and salt and pepper to taste. (If not using pork fatback, add the oil at this time.) Mix until well combined. |
| 2 | Divide the shrimp mixture into 12 equal portions and wrap a portion around each sugar can stick, leaving about 1/2 inch of cane visible at each end. If not using sugar cane, form portions into round patties about 1 inch in diameter. Put the remaining toasted rice flour on a plate and dredge each shrimp quenelle in it. Grill over a barbecue (make sugar the flames have subsided and the coals are red with white ashes) or on a well-oiled grill pan over medium-high heat until the shrimp mixture is cooked through (pink) and slightly golden, about 2 minutes per side. Serve with nuoc cham and table salad on the side. |