This classic Vietnamese street food favorite features a delicious blend of ground pork and peeled shrimp, molded onto sugar cane stalks or bamboo skewers. The mixture is lightly coated and deep-fried until golden and crispy, offering a satisfying crunch with every bite. The natural sweetness of the sugar cane (if used) complements the savory, umami-rich meat filling. Served with a sharp, tangy dipping sauce made from fish sauce, lemon juice, and crushed anchovies, these skewers are perfect for appetizers, party snacks, or a light meal.
Shrimp And Ground Pork On Sugar Cane
Description
This classic Vietnamese street food favorite features a delicious blend of ground pork and peeled shrimp, molded onto sugar cane stalks or bamboo skewers. The mixture is lightly coated and deep-fried until golden and crispy, offering a satisfying crunch with every bite. The natural sweetness of the sugar cane (if used) complements the savory, umami-rich meat filling. Served with a sharp, tangy dipping sauce made from fish sauce, lemon juice, and crushed anchovies, these skewers are perfect for appetizers, party snacks, or a light meal.Ingredients
Directions
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Prepare the dipping sauce by mixing fish sauce, lemon juice, crushed anchovies, crushed garlic, and a pinch of sugar in a small bowl. Set aside.
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If using dried shrimp, soak them in warm water for 5 minutes, then drain and finely mince.
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In a large mixing bowl, combine the peeled shrimp, ground pork, chopped onion, minced dried shrimp (if using), cilantro, green onion, beaten egg, salt, pepper, and fish sauce. Mix thoroughly until well combined.
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If using sugar cane, peel and clean the sticks. If using bamboo skewers, soak them in water for 15 minutes to prevent burning.
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Take a portion of the meat mixture and mold it firmly around each sugar cane stick or skewer, shaping it into a cylinder or oval. Ensure the coating is even and about 1/2 inch thick.
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Roll the shaped skewers lightly in flour or cornstarch to create a thin, even coating. Shake off any excess.
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Heat vegetable oil in a deep pot or wok to 350°F (175°C).
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Carefully lower the skewers into the hot oil. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
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Remove the skewers from the oil and drain on paper towels.
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Serve immediately with the prepared dipping sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 188.0kcal
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 2.3g12%
- Cholesterol 159.5mg54%
- Sodium 283.2mg12%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.4g2%
- Sugars 1.2g
- Protein 28.7g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sugar cane sticks provide a natural sweetness that complements the savory meat. If unavailable, bamboo skewers are a suitable alternative, though they will lack the sweet juice.
For the dipping sauce, anchovy extract can be used as a convenient substitute for crushed whole anchovies. Adjust the amount of fish sauce and lemon juice to balance the salty and sour flavors according to your preference.
Ensure the oil is hot enough before frying to achieve a crispy exterior without absorbing too much oil. Do not overcrowd the pan.
These skewers are best served fresh and hot. They can be stored in the refrigerator for up to 2 days and reheated in an oven to maintain crispiness.
