30 cm Sugar cane, cut into 4 inch lengths and split lengthways into quarters
2 sprigs Coriander (cilantro) leaves, for garnishing
395 g Raw shrimps, shell peeled
55 g Fatty pork, chopped
1/2 teaspoon Chopped garlic
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper
1 teaspoon Sugar
1 tablespoon Cornflour
1 Egg white, beaten

Using a pestle and mortar, pound shrimps, pork and garlic to a smooth paste.Mix with salt, pepper, sugar, cornflour and egg white.Preheat grill.Mould shrimp paste onto the sugar cane, leave about 1 inch of sugar can at one end uncovered, to use as a handle. Grill sticks under a moderately hot grill for 5-6 minutes, turning to ensure even cooking. Garnish with coriander. To serve, dip each stick in spicy fish sauce before eating. When shrimp paste is eaten, sugar can be sucked and chewed.