Grilled Shrimp on Sugar Cane

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From the Chef

“Make shrimp patties for sliders or shrimp burger and serve on toasted baguette with chili lime mayonnaise, marinade carrots and cucumber and table herbs for a great sandwich.”


3 each shallots, minced
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon garlic, minced
½ teaspoon white pepper
1 pound shrimp, peeled and deveined, patted dry
2 each scallions, chopped
2 ounces Hellmann's® Mayonnaise
1 can sugar cane, 20 oz. can


In chilled food processor bowl, place dry shrimp and puree.

Add fish sauce, sugar, garlic, pepper and green onions, puree fine. Add Hellmann's® Mayonnaise, blend well.

Test small amount for seasoning. Cut sugar cane in ¼s. Take two tablespoons of mixture and form a ball, push sugarcane through center and taper top and bottom to sugar case. Place on oiled plate.

Steam two to three minutes then finish on grill. Serve with rice vermicelli, table salad and sweet chile sauce.

PDF World of Flavors: Vietnam and Sicily Recipes Handout


Main Dish, Seafood

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Association of Nutrition & Foodservice Professionals