Vietnamese Shrimp On Sugarcane Sticks (Chao Tom)

• For the shrimp sticks:
• 1 pound shrimp (shell removed & deveined)
• 1 tablespoon corn starch
• 1 teaspoon black pepper
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 3 cloves garlic
• 2 sugarcane sticks (split into 4 lengthwise)
• 1/3 cup vegetable oil (for frying)
• Green onion oil:
• 1/4 cup chopped green onion
• 2 tablespoons vegetable oil
• a pinches of salt & pepper
• for the dressing:
• 1/4 cup fish sauce
• 1/4 cup boiling water
• 3 tablespoons sugar
• 1 tablespoon lime juice
• 2 cloves garlic (minced)
• 1 thai chili (minced)

1. Wash shrimp and dry with paper towel to remove excess water.
2. Place shrimp in a large mixing bowl. Marinate with fish sauce, sugar, black pepper. Toss with cornstarch and set aside for a few minutes.
3. Place shrimp mixture with garlic clove in the food processor. Pulse a few times, then blend on low until a coarse paste forms. Transfer back to the mixing bowl.
4. Grease both hands well with some vegetable oil. Take about 2 tablespoon of paste, flatten out the paste and place it in the palm of hand. Place the sugarcane sticks in the middle of the paste. Then close your hand and wrap the shrimp around the stick. Turn the stick around while patting the paste to smooth out the surface. Continue until all finish.
5. Prepare the green onion oil: place everything in a small bowl and microwave for 20 seconds. Set aside.
6. Dipping sauce: In a small bowl, whisk together fish sauce, boiling water, sugar until dissolved. Add in lime juice, chili and garlic. Set aside.
7. Drizzle some green onion oil on top of the shrimp sticks. Serve with the sweet, spicy dipping sauce along with fresh herbs and fine vermicelli (if desired).

shrimp, shrimp, corn starch, black pepper, fish sauce, sugar, garlic, vegetable oil, green onion oil, green onion, vegetable oil, salt, fish sauce, boiling water, sugar, lime juice, garlic, thai chili

Taken from food52.com/recipes/80802-vietnamese-shrimp-on-sugarcane-sticks-chao-tom (may not work)