Tom Nuong (Grilled Shrimp Paste)

Step 1

Slice each lemongrass stalk lengthwise from white root to pale green tip into thin ribbons roughly 1 inch wide. Set aside.

Step 2

Place the shrimp on a cutting board and pat dry with paper towels, pressing gently so no moisture beads remain on the surface.

Step 3

Add the minced garlic, fish sauce, and sugar to a medium bowl, stirring with a fork until the sugar dissolves, about 30 seconds.

Step 4

Add the shrimp to the bowl and stir gently with a rubber spatula until every piece is coated with the garlic mixture, about 1 minute.

Step 5

Hold a sugarcane piece upright on the cutting board and press a shrimp onto the pointed end, wrapping the shrimp around the sugarcane like you are sliding a ring onto a finger. Repeat with remaining shrimp and sugarcane.

Step 6

Preheat a grill or grill pan to medium-high heat, allowing it to heat until a drop of water sizzles and evaporates in 2 seconds.

Step 7

Lay each shrimp-sugarcane skewer directly on the hot grill grate, leaving about 1 inch of space between pieces so heat surrounds them evenly.

Step 8

Cook without moving for 2 minutes until the shrimp bottoms turn opaque and develop dark grill marks from the intense heat.

Step 9

Flip each skewer using tongs, rotating it 180 degrees so the opposite side faces the heat, and cook for another 2 minutes until the second side also turns opaque and charred.

Step 10

Transfer the cooked skewers to a clean plate and let rest for 1 minute so the shrimp firms up.

Step 11

Lay lemongrass ribbons across a serving plate, then arrange the shrimp skewers on top in a single layer, exposing the charred surfaces.