Cook With Raw Sugar Cane
In Asia, raw sugar cane is a popular snack. We can eat it fresh by chopping it into tiny pieces, chewing it for its juice and then spitting out the pulp. Many people also make sugar cane juice with a sugar cane crusher or juicer and then use the juice as a sweetener in drinks or desserts. Raw sugar cane is not usually used in cooking due to its hard chewy pulp. However, there is a famous Vietnamese dish, made with shrimp and raw sugar cane, called chao tom. It is quite easy to prepare this delicious appetizer.
Instructions
1. Rinse and devein the shrimp; then pat dry with paper towels.
2. Peel the sugar cane with a sharp knife and chop into four pieces. Each piece should be about 5 inches in length and 1/2 inch in diameter.
3. Put shrimp, garlic and vegetable oil in a food processor. Blend until smooth.
4. Use an electric hand beater to whip egg white until frothy.
5. Add the beaten egg white to the shrimp mixture, then blend well with a spoon or your hand.
6. Refrigerate the mixture for about half an hour. Divide it into four equal portions.
7. Wrap each portion of shrimp mixture around 2/3 of each sugar cane stick.
8. Deep fry them in a wok or deep frying pan until golden brown. Remove from heat with tongs. Serve right away.
Tags: sugar cane, sugar cane, Cook With, Cook With Sugar,