Vietnamese Recipe for Sugarcane Shrimp or Tom Bao Mia
INGREDIENTS- 12 inch piece of fresh sugarcane
- 500g raw shrimp or green prawns (deveined)
- 2 tbsp ground pork (optional)
- 6 cloves garlic (chopped fine)
- 2 tbsp shallots (chopped fine)
- 1 tsp fish sauce
- 1/2 tsp ground pepper
- 1 egg white
- 1 tbsp fish sauce
- 2 tbsp ground rice
Image of Sugarcane Shrimp
To make the Ground Rice: Using a small wok over low flames, stir in 2 to 3 tbsp of sticy or glutinous rice till golden brown (3 to 5 mins). Then transfer to mortar or food processor and pound to a powdery mixture. NOTE: Not to be confused with rice starch.
- Clean and peel sugarcane
- Cut sugarcane into 4 inch pieces (about 12 pieces overall in total)
- In a bowl, toss the shrimp with 1 tsp fish sauce
- Let stand for at least 15 mins
- Squeeze out any remaining water or moisture from the shrimp
- Transfer the shrimp to a food processor and process to a smooth paste
- Add in ground pork (optional), garlic, shallots, pepper and salt
- Process everything till smooth
- Add in egg white, 1 tbsp fish sauce and ground rice and process again
- Lightly moisten hands with oil and shape about 2 tbsp paste into a mound
- Wrap each mound around each piece of sugarcane
- Remember to leave at least 1 inch exposed at each end of the sugarcane
- Preheat an oven broiler with the grilling rack set about 5 inches from heat
- Grill everything till you get grill marks and mixture is cooked
- Serve with bean sauce paste of your choice
Another variation on serving the sugarcane shrimp is to take each shrimp off the sugarcane and wrapped them in lettuce leaves with sliced cucumbers, fresh mint, cooked rice vermicelli and chopped roasted peanuts. Then dip everything into a peanut sauce.
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