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Shrimp paste on sugarcane (Chạo Tôm)

(Adapted from Viet World Kitchen)

Serving 5 as main dishes

Shrimp paste:
1.5 lbs medium shrimps (peeled and deveined) + 1 tbs salt
1 extra large egg
1 tbs cornstarch
1 tbs sugar
1 tbs fish sauce
1/4 tsp ground pepper
3 cloves of garlic (minced)
1 shallot (minced)
1 tbs canola oil
1 can sugar cane
Canola oil to fry

Dipping sauce:
12 tbs water
4 tbs sugar
6 tbs fish sauce
Juice of 1 lime
4 cloves of garlic (minced)
1 red chili (deseeded, minced)

To assemble:
Cooked vermicelli
Romain lettuce
Herbs (mint, cilantro, Vietnamese red perilla etc.)
Cucumber (thinly sliced)

To make shrimp paste:

1. In a colander, toss shrimps with 2 tbs salt.
2. Rinse thoroughly and blot dry with paper towel.
3. In a food processor, process egg + cornstarch + sugar + fish sauce + ground pepper + garlic + shallot + canola oil
4. Add shrimps and process until a coarse paste forms.
5. Cover and refrigerate for at least 30 minutes, ideally 2 hours.

To make shrimp paste on sugarcane:

1. Quarter sugarcanes into thin strips.
2. Line a steamer tray with parchment paper.
3. Dip your hand in water, scoop a ball of shrimp paste and wrap it around a sugarcane strip.
4. Place it onto the lined steamer tray.
5. Continue with the rest of the paste and sugarcanes.
6. Steam for 5 minutes.
7. Transfer to a plate and let it cool.
8. Before serving, fry the shrimp paste on sugarcane on a non-stick skillet with canola oil until golden brown.

To make dipping sauce:

1. In a bowl, mix water + sugar + fish sauce + lime juice.
2. Add minced garlic and chili.

To assemble:

1. Serve the fried shrimp paste on sugarcanes with cooked vermicelli, lettuce, cucumbers, and herbs.
2. Serve dipping sauce on the side.