Coconut Sugarcane Shrimp Recipe

According to reliable reports, many people have been afflicted with the cancer of laziness. The so-called "lazy" cancer actually refers to the cancer caused by one's own laziness, the most obvious of which is stomach cancer. The occurrence of gastric cancer is basically due to diet. If you cook your own meals at home regularly, you will not get stomach cancer at all. Now, let me tell you how to make coconut-flavored sugarcane shrimp.

1. Prepare the ingredients. It is recommended to buy fresh shrimps and peel them yourself, the taste will be better.

2. Use a knife to flatten the shrimp into shrimp paste and remove the black shrimp thread.

3. Put the shrimp paste into a bowl, chop the pork fat into small pieces, mix with the shrimp paste, add salt, cooking wine, minced ginger, and starch, stir in one direction to make a sticky shrimp paste for later use.

4. Peel the sugar cane, cut into 10 cm lengths, and then cut into finger-sized segments

5. Take a piece of sugar cane and wrap the prepared shrimp paste tightly around the sugar cane.

6. Put the prepared sugarcane shrimp into the coconut shreds and evenly coat them with coconut shreds for later use.

7. Pour oil into the pot, put it on the rice cooker, adjust the preheating to level 9 and set it to 50% hot, then adjust it to level 4, put the sugarcane shrimp into the oil and fry until crispy

8. Take out the fried sugarcane shrimps and place them on kitchen paper to absorb the oil. Serve on a plate with Thai sweet and spicy sauce.

The nutritional combination is comprehensive and the preparation method is simple, so anyone with no cooking skills can do it. Don’t just watch this coconut-flavored sugarcane shrimp without doing anything. Take action and satisfy your appetite.