Shrimp Sugarcane Skewers

Name: Shrimp Sugarcane Skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb raw peeled shrimp, chilled; 8 sticks canned sugarcane sticks, quartered; 4 garlic cloves, minced; 2 shallots, minced; 1 tbsp fish sauce; 1 tsp cane sugar; 1 tbsp tapioca starch; 2 tbsp vegetable oil

Tender seasoned shrimp paste wrapped around sweet sugarcane and grilled to smoky perfection. Serve as a savory appetizer with fresh herbs and dipping sauce.

40 minMediumServes 4180 cal/serving

VietnameseAppetizerGrill and StovetopPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

1 lb raw peeled shrimp, chilled
8 sticks canned sugarcane sticks, quartered
4 garlic cloves, minced
2 shallots, minced
1 tbsp fish sauce
1 tsp cane sugar
1 tbsp tapioca starch
2 tbsp vegetable oil

Instructions

1

Blend 1 lb chilled raw peeled shrimp, 4 minced garlic cloves, 2 minced shallots, 1 tbsp fish sauce, 1 tsp cane sugar, and 1 tbsp tapioca starch in a food processor into a smooth paste.
2

Lightly coat hands with 2 tbsp vegetable oil and wrap shrimp paste around 8 sticks quartered canned sugarcane sticks, leaving both ends exposed.
3

Steam skewers over boiling water for 5 minutes until shrimp paste sets.
4

Grill skewers over medium heat for 4 to 6 minutes, turning until lightly charred and internal temperature reaches 145°F.

Questions

How long does Shrimp Sugarcane Skewers keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Shrimp Sugarcane Skewers?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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