Remove the shell from the shrimps and remove the dark intestines. Then sprinkle the shrimp with salt and leave to marinate for 10 minutes. Later rinse the shrimps, drain and dry them. Chop the garlic cloves and shallots in a food processor. Add the sugar, pepper, cornflour, fish sauce and shrimps and blend to a paste.
During the mixing process, add the iced water to the mixture, whisking until the shrimp paste is very light in color and has a loose consistency. Then cool the finished paste well on the spot.
Cut the sugar cane pieces into quarters lengthwise (makes 12 long pieces) Oil your fingers, take 2 heaped tsp of shrimp paste and spread it in a 2 cm thick layer around a sugar cane piece. Leaving 2, 5 cm of sugar cane free at each end.
Place the sugarcane pieces in a steamer (bamboo basket) and steam for
Steam for 15 minutes, then place under the broiler for about 5 minutes or on a charcoal grill.
Nuoc Cham Dip: Chop garlic and chili and mix with fish sauce, sugar, water and lime juice.
Moisten rice paper patties with a tiny bit of water, e.g. spray, pull a tiny bit until elastic.
Dressing: Have cilantro, mint, cucumber strips and the washed and dried lettuce leaves and rice paper ready in dessert bowls and plates.
Everyone takes a sheet of rice paper – off you go:
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