Chao Tom (Shrimp Mousse over Sugar Cane)

Source: Show Me St. Louis

Thanks to chefs at the Market and Little Saigon Cafe

10 sticks/1 can ripe sugar cane, each 6 inches in length

For the mousse:
1 pound raw tiger shrimp, peeled
1 clove garlic, minced
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon vegetable oil
1/2 teaspoon fish sauce

Combine the prawns, garlic, sugar, salt and pepper. Place mixture in food processor until smooth. Grease hands with vegetable oil. Split each sugar cane into fourths, lengthwise. Cover the middle of each stick of sugar cane with 3 tablespoons of the prawn mixture, pressing lightly. Cover the exposed ends of the sugar cane stick with foil. Grill over a medium charcoal fire or cook under a preheated boiler for about 5 minutes, turning to cook evenly. Remove the foil.

Serving Suggestions:

Serve with lettuce leaves, basil, cilantro, sliced cucumber and bean sprouts.

Serve with rice paper wrap and angel hair pasta.

As an appetizer: Eat mousse off the sugar cane.

As an entree: Cut mousse off the sugar cane into pieces and wrap in rice paper with lettuce leaves and herbs. Dip in fish sauce.