Vietnamese Shrimp Paste on Sugarcane
1 whole stalk sugarcane, skin removed and cut into triangular sticks of 8–9 cm lengths
25g Bombay onion, chopped
1 tsp chopped shallot
250g prawns, shelled
100g chicken fillet
1 stalk spring onion, chopped
1 tbsp corn flour
1 tbsp oil
1/2 tsp salt
1 tsp pepper
1 tbsp sugar
1 tbsp fish sauce
1 tsp chilli powder
Heat oil in a non-stick pan. Sauté onion and shallot until fragrant and onions turn soft. Dish out and drain the oil.
Put prawns, chicken fillet, cooled onion and shallot mixture, carrot and combined seasoning in a food processor. Process mixture into a lumpy paste. Transfer the paste from the processing bowl to a mixing bowl. Add chopped spring onion and corn flour to mix.
Coat the sugarcane pieces with corn flour. Lightly grease your hands with a little corn oil and scoop out about two tablespoons of the sticky prawn paste mixture. Wrap and mould the paste around the sugarcane, exposing both ends to be used as handles.
Make sure the paste sticks well to the cane. Sprinkle a little more corn flour on the paste. Deep-fry the pieces in hot oil over a medium heat until cooked through. Drain oil and serve immediately.