This is shrimp on sugarcane, and yes, it is as fun as it sounds. Our Black Tiger Shrimp are blended with garlic, shallot, scallions, fish sauce, and a little white pepper, then wrapped around sugarcane sticks and air fried until golden, juicy, and deeply savory.
Serve them with lettuce, fresh herbs, noodles, and nước chấm for the kind of hands-on bite that disappears fast. The shrimp are big, meaty, and clean-tasting, so they really shine here.
Recipe by Trang Nguyen @trangskitchentable
Ingredients
- 10 oz fresh sugarcane, or 1 can sugarcane, outer layer removed and cut into sticks
- 1 bag Changing Seas Black Tiger Shrimp, peeled
- 1/2 shallot
- 2 garlic cloves
- 2 scallions, chopped into thirds
- 1/4 tsp salt
- 1 tsp fish sauce
- 1/4 tsp white pepper
- 1/2 tsp sugar
- 1 tsp cornstarch
- 1/2 tsp mushroom or chicken bouillon powder
- lettuce, for serving
- fresh herbs, for serving
- noodles, for serving
- Vietnamese nước chấm, for serving
Instructions
- To a food processor, add the shallot, garlic, and scallions. Pulse until finely minced.
- Add the peeled shrimp, fish sauce, salt, white pepper, sugar, cornstarch, and bouillon powder. Process until the mixture becomes a smooth paste, scraping down the sides as needed.
- Oil your hands or gloves. Take a few heaping tablespoons of shrimp paste and mold it firmly around each sugarcane stick, pressing tightly so it adheres. Leave about 1/3 of the sugarcane exposed on one end.
- Preheat an air fryer to 375°F. Air fry for 5–7 minutes, or until cooked through and lightly golden.
- Serve immediately with lettuce, fresh herbs, noodles, and Vietnamese nước chấm.