Shrimp Mousse on Sugarcane

  • images/show_24_shrimp_mousse_on_sugar_cane.jpg

Makes 6 skewers

This versatile recipe can be deep-fried, baked or grilled. It's a fun snack or appetizer - after eating the shrimp mousse, try chewing on the sugarcane stick afterwards!

  • 9 ounces raw shrimp meat, minced
  • 1 egg white
  • 1 teaspoon garlic juice
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • Dash white pepper
  • 2 ounces baby back pork fat, coarsely chopped
  • 1/4 cup minced water chestnuts or jicama

  • 2 stalks (each 12-inches long) sugarcane, peeled, cut into six 4-inch long pieces
  • Cooking oil for deep-frying

Dipping Sauce

  • 2 tablespoons seafood soy sauce
  • 2 tablespoons Thai chili sauce
  • 1/4 teaspoon salt


  1. In a food processor, puree shrimp, egg white, garlic juice, sugar, cornstarch, salt and pepper. Add pork fat and water chestnuts and pulse until incorporated.
  2. With wet hands, divide shrimp paste into 6 equal portions. Wrap shrimp paste firmly around each sugarcane.
  3. To fry: In a wok or stir-fry pan, add oil to a depth of 2 inches. Heat over medium-high heat to 350 degrees F. Add rolls, a few at a time, turning occasionally until golden, 8 - 10 minutes. Lift out and drain on paper towels. Cook remaining skewers.
  4. Combine dipping sauce ingredients in a small bowl. Serve skewers hot with dipping sauce.

Note: Alternative cooking method: Skewers can be grilled for about 15 minutes.