Shrimp on sugar cane - chao tom

1. Shell and devein the shrimp, them rinse.
2. Dry thoroughly in paper towels, blotting many times.
3. Mash the garlic in a mortar, then add the shrimp, a few at a time and mash to a paste.
4. If the mortar is not large enough, it will be necessary to remove the already prepared shrimp paste to make room for the additional shrimp to be pounded.
5. After all the shrimp is reduced to a smooth paste, pound the sugar into the shrimp, then add the egg white and pound with the pestle until well blended.
6. Finally add the roasted rice powder, black pepper, and pork fat, combining all the ingredients.
7. Peeli the sugar cane.
8. Cut into 4-inch lengths and then split lengthwise into quarters.
9. Pour about ¼ cup of oil into a bowl.
10. Mold it into an oval, around and halfway down the sugar cane, leaving half of the sugar cane exposed to serve as a handle.
11. Proceed until you have used up all the shrimp paste.
12. Preheat the oven to 350 degrees.
13. Put the shrimp on sugar cane on a baking sheet, then bake for 30 minutes or until brown.
14. Serve with the vegetable platter, dried rice papers, and nuoc leo with tamarind, as follows: each person is given a dried rice paper, and, dipping his finger in water, he moistens the entire surface of the paper, which soon becomes soft and flexible.
15. He then helps himself, from the vegetable platter, to some lettuce, cucumber, coriander, and mint, if available.
16. Then he takes a sugar cane stick, removes the shrimp patty, breaks it in half lengthwise, and places it on top of the vegetables, all in a cylinder, at one end of the rice paper.
17. Then he folds over each side to enclose the filling and rolls it up. Holding it in his hand, he then dips it in his own small bowl of sauce.
18. While you eat the shrimp in rice paper, you can also chew on the sugar cane.