Shrimp “Pâté”

1¼ cups minced shrimp

½ teaspoon salt

1 teaspoon sugar

¼ teaspoon white pepper

1 red chili, seeded and finely minced (optional)

2 tablespoons vegetable oil

8 (4-inch) pieces sugarcane Sweet-and-sour or other favorite dipping sauce

1. Preheat oven to 375 degrees.
2. Place the shrimp, salt, sugar, white pepper, and chili in a food processor; process until smooth.
3. Drizzle in 1 to 2 tablespoons of the vegetable oil. Process the shrimp mixture until it reaches the consistency necessary to make a meatball, using more or less oil.
4. Divide the shrimp mixture into 4 equal parts.
5. Using your hands, mold a “shrimp ball” around the center of each of the sugarcane pieces.
6. Place the “skewers” on a baking sheet and roast for approximately 20 minutes. If you prefer them a bit more browned, broil them (after they are done baking) until the desired color is reached.
7. To serve, spoon some of the sweet-and-sour sauce into the middle of 4 plates. Place the sugarcane “skewer” on top of the sauce.