Grilled Shrimp Paste on Sugarcane
- 1/2 cup plus 1 tablespoon canola oil
- 1/4 cup finely chopped yellow onion
- 1/2 cup finely chopped shallots
- 1 pound shrimp, peeled and deveined
- 2 teaspoons Asian fish sauce
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon freshly ground white pepper
- 2 tablespoons cornstarch
- 1/2 teaspoon paprika
- 1/2 teaspoon baking powder
- 5 scallions, sliced 1/4 inch thick, plus 2 scallions, white and light-green parts only, finley chopped
- 3 six-inch pieces sugarcane, fresh or canned, cut lengthwise into quarters
In a small skillet, heat 1 tablespoon of oil over low heat. Add onion and shallots; cook, stirring occasionally, until translucent, 6 to 7 minutes.
In a food processor, pulse shrimp to a textured paste, about twenty pulses. Transfer to a bowl; add onion mixture, fish sauce, salt, sugar, garlic, pepper, cornstarch, paprika, baking powder, and finely chopped scallions. Stir to combine; cover and refrigerate for 30 minutes.
Lightly brush a baking sheet with oil. Dampen your hands slightly with cold water, and shape 2 tablespoons shrimp paste into a ball. Hold shrimp paste in one hand, and press a piece of sugarcane into it, enclosing center of sugarcane but leaving about 1 1/2 inches exposed at top and bottom. Set aside on prepared baking sheet. Repeat, using all shrimp paste and sugarcane.
Brush a bamboo or metal steamer basket with oil; place over boiling water in a wide saucepan or wok. Steam sugarcane sticks, covered, until shrimp is opaque, 4 to 5 minutes. They may be prepared up to this point 6 hours in advance; refrigerate until about 15 minutes before ready to serve.
To make the scallion oil: In a small saucepan over medium-low heat, simmer remaining scallion lengths and 1/2 cup of oil gently for 10 minutes; set aside.
Brush a grill or grill pan with oil; heat until hot. Grill sticks until lightly charred all over, 5 to 8 minutes. Brush with scallion oil, and serve with remaining scallion oil on the side.
SourceMartha Stewart Living, July/August 1996