50 g Pork fat
7.5 ml Vegetable oil
1 Onion, finely chopped
2 cloves Garlic, crushed
1 Egg
15 ml Fish sauce
15 ml Raw cane or dark brown sugar
15 ml Cornflour (cornstarch)
350 g Raw shrimps, peeled and deveined
1 Piece of fresh sugar cane, about 20 cm long
1/4 teaspoon Salt, or to taste
1/4 teaspoon Pepper, or to taste

Place the pork fat in a pan of boiling water and boil for 2-3 minutes. Drain well and chop using a sharp knife. Set aside. Heat the oil in a heavy pan and stir in the onion on and garlic. Just as they begin to color, remove from the heat and tip them into a bowl. Beat in the egg, fish sauce and sugar, until the sugar has dissolved. Season with a little salt and plenty of black pepper, and then stir in the cornflour. Add the pork fat and shrimps to the mixture, and mix well. Transfer to a food processor and process to a slightly lumpy paste, or grind in a mortar using a pestle. Divide the paste into eight portions. Using a strong knife of cleaver, cut the sugar can in half and then cut each piece into quarters lengthways. Take a piece of sugar cane in your hand and mould a portion of the paste around it, pressing it gently so the edges are sealed. Place the coated sticks on an oiled tray, while you make the remaining skewers in the same way. For the best flavor, cook the shrimp paste skewers over a barbecue for 5-6 minutes, turning them frequently until they are nicely browned all over. Alternatively, cook the skewers under a conventional grill (broiled). Serve immediately.

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