Instructions: Grind or pound shrimp with salt, sugar and pepper. Using the oil, form the shrimp paste around the sugar cane until tight. Grill over medium charcoal heat until crisp and slightly browned.

Serve with chili, Sweet and Sour Sauce and cilantro leaves.

This recipe yields 8 pieces.

Comments: This is a very important Vietnamese dish, from the imperial capital of Hue. It uses fresh sticks of sugar cane as skewers. The heated cane releases a burst of sweet cane juice when bitten into.

Helpful hints: Although the pounding is normally done in a mortar, you can use a blender or a food processor. Crab is a good substitute for shrimp. If grilling is not possible, oven bake at 375 degrees for about 20 minutes.

Yield: 8 pieces

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