Vietnamese · Dinner
Grilled Shrimp Paste on Sugarcane (High-Protein)
Vietnamese grilled shrimp paste molded onto sugarcane and charred until springy, made with extra shrimp and egg white for protein. Served with rice vermicelli, lettuce leaves, herbs, and lime-chili dipping sauce.
$7
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
468Calories
52.8gProtein
9.5gFat
46.2gCarbs
10.8gSugar
5.5gFiber
2338mgSodium
388mgChol
2gSat Fat
756mgPotassium
145mgCalcium
3.6mgIron
1.8mcgVitamin B12
21mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pulse the shrimp, garlic, and shallot in a food processor until finely broken down. Add fish sauce, sugar, salt, and cornstarch; pulse until a smooth, slightly sticky paste forms, about 1-2 minutes.
2
Fold
Whisk the egg white until slightly frothy, then fold it into the shrimp paste along with the cooked edamame using a spatula until evenly distributed.
3
Chill
Cover the bowl and chill in the refrigerator for 20 minutes until the paste is firm enough to mold onto the sugarcane.
4
Build
Oil your hands lightly, then mold the shrimp paste around the middle third of the sugarcane stick in an even 1cm-thick layer, pressing firmly.
5
Grill
Place the sugarcane skewer on a grill over medium-high heat, turning every 1-2 minutes for 8-10 minutes total until the paste is opaque, firm, and lightly charred.
6
Finish
Whisk together lime juice, fish sauce, sugar, minced garlic, and sliced chili with water until the sugar dissolves, tasting for balance.
7
Plate
Arrange the grilled shrimp paste on its sugarcane stick alongside the rice vermicelli, lettuce leaves, mint, and cilantro, with the dipping sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g raw shrimp, peeled and deveined
- 22 fresh sugarcane stick (about 15cm, peeled)
- 22 egg white
- 3.6 oz100g edamame, cooked and shelled
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp salt
- 2 clove2 clove garlic
- 2 tbsp2 tbsp shallot
- 2 tsp2 tsp cornstarch (10g)
- 1 tsp1 tsp vegetable oil, for shaping and brushing
- 3.6 oz100g rice vermicelli, cooked
- 44 lettuce leaves
- small handful of mint leaves
- small handful of cilantro leaves (about 5g)
- 4 tbsp60ml lime juice
- 2 tsp10ml fish sauce, for the dipping sauce
- 2 tsp2 tsp sugar, for the dipping sauce
- 11 small garlic clove
- 11 small chili
- 4 tbsp60ml water, for the dipping sauce
