Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Shrimp on a Sugar Cane Stick with Pineapple-Mango Jam
Shrimp on a Sugar Cane Stick with Pineapple-Mango Jam
Shrimp on a Sugar Cane Stick with Pineapple-Mango Jam
photo credit: Ev Thomas
The smoky, saltiness of bacon and the brininess of shrimp come through in this savory mixture that you bite off a juicy sugar cane stick. Mung bean noodles add a little chewiness and water chestnuts provide crunch; toasted rice powder is the secret to binding the mixture together. A fruity jam provides a light and sweet accompaniment.
Recipe By:
Chef Roy Yamaguchi
Prep
N/A
|
Total
N/A
|
Serves
N/A
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Other Shelllfish
Email
Ingredients
Pineapple-Mango Jam:
1
cup
finely diced fresh pineapple
1
cup
finely diced ripe mango
2
to
3 tablespoons sugar
1
cup
sweet white wine or sake
16
shrimp
(about 1/2 pound), peeled, deveined, and without tails.
4
ounces
minced pork with fat, about 1/2 cup
3
strips
bacon, minced, about 1/3 cup
4
water
chestnuts
1/2
cup
cooked mung bean noodles
1/2
teaspoon
salt
2
teaspoons
sugar
1
tablespoon
fish sauce
1
tablespoon
toasted rice powder
2
teaspoons
garlic oil
12
(3
by 1/4 -inch) sugar cane sticks
Peanut oil, for deep-frying
Lettuce leaves, for garnish
Instructions
To prepare the jam, combine the pineapple, mango, sugar, and wine in a saucepan over high heat.
Bring to a boil, decrease the heat to low, and simmer for 30 to 45 minutes, until thick and reduced by half.
To prepare the shrimp, place half of the shrimp in a food processor and chop to a fine mince.
Add the remaining shrimp, pork, bacon, water chestnuts, noodles, salt, sugar, fish sauce, rice powder, and garlic oil. Process the mixture until it is pasty but the shrimp is still a little chunky.
Moisten your hands with water and shape about ¼ cup of the shrimp mixture in a flat mound around the center of a sugar cane stick. Repeat until all the mixture and sugar cane pieces have been used.
Pour oil into a wok to a depth of 3 to 4 inches. Heat the oil over high heat.
When oil is hot, decrease the heat to medium-high and slide in 2 or 3 of the shrimp sticks. Fry for 3 to 5 minutes, turning, until golden brown. Transfer to paper towels to drain any excess oil. Repeat with the remaining sticks.
Line a serving platter with the lettuce leaves. Arrange the shrimp sticks on the leaves and serve immediately with the jam alongside
Note
:
Once you have shaped the shrimp mixture onto the sugar cane sticks, they can be refrigerated, covered, for several hours before frying.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Mexican Crab Cakes
Kona Lobster & Diver Scallop Salad
Down-Home Shrimp with Okra
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.