How to Cook With Raw Sugar Cane
- 1). Rinse and devein the shrimp; then pat dry with paper towels.
- 2). Peel the sugar cane with a sharp knife and chop into four pieces. Each piece should be about 5 inches in length and 1/2 inch in diameter.
- 3). Put shrimp, garlic and vegetable oil in a food processor. Blend until smooth.
- 4). Use an electric hand beater to whip egg white until frothy.
- 5). Add the beaten egg white to the shrimp mixture, then blend well with a spoon or your hand.
- 6). Refrigerate the mixture for about half an hour. Divide it into four equal portions.
- 7). Wrap each portion of shrimp mixture around 2/3 of each sugar cane stick.
- 8). Deep fry them in a wok or deep frying pan until golden brown. Remove from heat with tongs. Serve right away.
