Popular Features:
View Cart

Shrimp on a Sugar Cane Stick with Pineapple-Mango Jam

 
Shrimp on a Sugar Cane Stick with Pineapple-Mango Jam
default recipe image
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
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
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


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

  • Chorizo Enchiladas with Guajillo Sauce

    The Chorizo Enchiladas with Guajillo Sauce are filled with potatoes, asadero cheese and a fresh guajillo chile sauce. The sauce uses chiles, chicken stock, tomatoes, garlic, onions, coriander seed and cumin.

  • Shrimp and Crab Enchiladas in Chipotle Cream Sauce

    This Shrimp and Crab Enchiladas in Chipotle Cream Sauce is a lightened up enchilada recipe. The sauce uses tomatillos, chipotles in adobo sauce, cumin, garlic and tomatoes. Save extra calories by microwaving the tortillas rather than frying.

  • Enchiladas De Mole (Chicken Enchiladas in Mole Sauce)

    This a traditional Mexican recipe for Enchiladas de Mole (Chicken Enchiladas in Mole Sauce). The authentic sauce uses ancho chiles, almonds, plantain, canela, garlic and Mexican oregano.

  • Enchiladas Verdes (Green Enchiladas)

    Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, Enchiladas Verdes explodes in your mouth with just the right amount of spice and tang. Authentic Mexican Recipe.