Vietnamese Grilled Shrimp on a Sugar Cane Skewer


– 12 medium shrimp, peeled and deveined
– 1 tsp sugar
– 1/2 tsp each salt and white pepper
– 1/2 cup ground chicken
– 1/2 tsp cornstarch
– 2 tbs oil
– 8 Four-inch-long sugar cane sticks


– Grind shrimp, sugar, salt and pepper to a paste in a blender, then mix with chicken and cornstarch until well blended.
– With lightly greased hands, spoon 1 tablespoon of shrimp mixture into one hand and wrap it tightly around a sugar cane stick. Repeat with remaining shrimp and sticks.
– Broil under preheated broiler for about 8 minutes, turning frequently, until crispy and browned.
– Serve immediately.

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