Grilled shrimp paste on sugar cane was originally created by the ingenious cooks for the imperial kitchen in Hue.
The cooking of the dish is not a very difficult or time-consuming process.
Firstly, boil the pork fat, drain and finely dice then, put shrimp, garlic, scallion, egg white, sugar, salt and pepper in a food processor.
Split each section of the sugar cane lengthwise into quarters then oil the fingers.
Mold the paste onto the sugar cane; leave about 1 inch each end of the sugar cane exposed to serve as a handle.
You can grill over medium charcoal, or broil in the oven until browned or pre-steam until the color turns pink then pan-fry them.
The dish is often served with fish sauce to increase its unforgettable flavor.
Source Nhan Dan