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1
If using pork fat, bring a small saucepan of water to a boil.
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2
Add the pork fat and cook just until the edges turn translucent, 2 to 3 minutes.
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3
Remove the pan from the heat and drain the pork on paper towels.
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4
Coarsely chop the fat and set aside.
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5
If using egg white, start with step 2.
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6
Heat the oil in a small saucepan over moderate heat.
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7
Add the onion and shallots and saute until slightly wilted, about 1 minute.
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8
Transfer onion mixture (not the juice) to a bowl and add the fish sauce, salt, sugar, garlic, white pepper, cornstarch, baking powder, and pork fat.
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9
Add the shrimp and toss well.
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10
Transfer the shrimp mixture to a food processor and process until almost smooth but still lumpy.
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11
Transfer the paste to a bowl, scraping the work bowl clean.
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12
Stir in the scallions.
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13
(If the paste is not cold, refrigerate at this point to stiffen it.)
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14
Quarter the sugarcane pieces lengthwise, or halve them if they're small.
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15
Wet your hands with cold water.
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16
Place 2 tablespoons of the shrimp paste in the middle of your palm.
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17
Place a piece of the sugarcane on top and mold the paste around it.
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18
(The paste should be about 1/4 inch thick and about 2 1/2 inches long).
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19
Gently press the paste against the stick so that the edges are sealed.
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20
Set the shrimp stick aside on an oiled plate.
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21
Repeat with the remaining sugarcane and paste.
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22
Oil a steamer basket and place the sugarcane sticks in a single layer.
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23
(If necessary, steam in several batches.)
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24
Steam until the shrimp paste turns pink, 2 to 3 minutes.
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25
You can make this dish in advance up to this point.
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26
To finish, grill or broil the shrimp sticks until the paste is hot inside and slightly charred around the edges.
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27
Serve immediately with some lettuces, mustard leaves, and herbs, rice vermicelli and dipping sauce.
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28
Cut the chiles into thin rings.
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29
Remove one-third of the chiles and set aside for garnish.
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30
Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste.
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31
Transfer to a small bowl and add the water, lime juice, and fish sauce.
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32
Stir well to dissolve.
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33
Add the reserved chiles and carrots.
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34
Set aside for 10 minutes before serving.
