Friday, February 21 2020


Shrimp Mousse Wrapped Sugarcane

Update: September, 25/2016 - 09:00
Shrimp Mousse Wrapped Sugarcane
Viet Nam News

with chef Trịnh Tuấn Cường from JW Marriott Hotel Hanoi

Don’t miss out the authentic chạo tôm - shrimp mousse wrapped sugarcane, coming from the central of Việt Nam, prepared by chef Cường from JW Marriott Hotel Hanoi. This versatile recipe can be deep-fried, baked or grilled. It’s a fun snack or appetizer, after trying the shrimp mousse, you can chew on the sugarcane stick afterwards!

Ingredients: serves 4 


prawn, raw meat only


fresh dill

1 pcs

fresh chili


pork, diced

3 tsp


2 tsp

white pepper

1 tsp


2 tsp

fish sauce

1 pcs

egg white

½ tsp

chicken powder

2 pcs

whole sugarcane, peeled

Sliced star fruit, pineapple and mixed herbs (lettuce, mint, purple shiso leaf, corriander) to taste 



-          - Place all ingredients into a robot coupe and blend till smooth.


-         - Separate into 60-80g portions. 

-         - Throw each portion on to the bench to remove the air bubbles.

-         - Place oil onto hands and mold each portion onto the sugar cane.

-          - Let rest for 10 min.

-          - Cook on char grill until golden. 

-          - Serve with raw/dry rice paper, star fruit, pineapple, mixed herbs and dipping sauce.

You can savour and learn how to make the dish right now with the event Taste JW Cooking Class, organised every Saturday at JW Marriott Hotel Hanoi, 8 Đỗ Đức Dục Road, Mễ Trì, South Từ Liêm, Hà Nội. Tel: +84 38 335588. Facebook: 


Chef Trịnh Tuấn Cường



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