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1
Heat the oil in a small saucepan over moderate heat.
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2
Add the onion and shallots and saute until slightly wilted, about 1 minute. Transfer onion mixture (not the juice) to a bowl and add the egg white, fish sauce, salt, sugar, garlic, white pepper, cornstarch and baking powder.
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3
Add the shrimp and toss well.
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4
Transfer the shrimp mixture to a food processor and process until almost smooth but still lumpy. Transfer the paste to a bowl, scraping the work bowl clean.
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5
Stir in the scallions. (If the paste is not cold, refrigerate at this point to stiffen it.)
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6
Quarter the sugarcane pieces lengthwise, or halve them if they're small. Wet your hands with cold water. Place 2 tablespoons of the shrimp paste in the middle of your palm. Place a piece of the sugarcane on top and mold the paste around it. (The paste should be about 1/4 inch thick and about 2 1/2 inches long).
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7
Gently press the paste against the stick so that the edges are sealed. Set the shrimp stick aside on an oiled plate.
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8
Repeat with the remaining sugarcane and paste.
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9
Oil a steamer basket and place the sugarcane sticks in a single layer.
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10
Steam until the shrimp paste turns pink, 2 to 3 minutes. You can make this dish in advance up to this point.
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11
To finish, grill or broil the shrimp sticks until the paste is hot inside and slightly charred around the edges.
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12
Serve immediately with accompaniments as described above.
