Vietnamese Sugar Cane Shrimp (Chao Tom)

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Rasa Malaysia


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1 1/2 pound raw shrimp (smaller shrimp)

3 cloves garlic

1/8 teaspoon salt

1/2 tablespoon sugar

3 dashes fish sauce

1 egg white, beaten until frothy

2 dashes white pepper powder

2 teaspoons lard or cooking oil

Sugar cane (skin peeled and quartered into 5-inch length)

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