The fresh sugar cane at Joe Randazzo’s wasn’t moldy this week so I bought four sticks of it. I’ve been wanting to make these grilled shrimp mousse things every day for the past two weeks (ever since we bought The Complete Vietnamese Cookbook at Borders for $7.99).
I didn’t follow the recipe and so the mousse didn’t stick to the sugar cane as well as I was expecting. I would have used lard instead of butter when frying the onions and garlic next time. Also, I might have added a little more cornstarch.
Fry some onion and garlic in lard in a pan until lightly browned. Remove from heat and mix in an egg, a dash of fish sauce, a little bit of ginger, some chopped scallions, and some honey/brown sugar/agave nectar. Then combine this mixture with 15 big shrimp and grind it with a mortar a pestle until it forms a chunky paste. Now mix in about a tablespoon or more of cornstarch to thicken it up enough to stick to the quartered sugar cane skewers.
I grilled them for about 6 minutes and served them with a chili vinegar dipping sauce.