Shrimp Mousse on Sugarcane Skewers(2pcs)
The origins of this dish lie with nomadic people in the South who would move around,
finding new land to cultivate. Sugar cane was a staple crop and these farmers would often
catch freshwater shrimp from the paddy fields and rivers, cooking them on the sugar
cane over dry grass. This also kept the shrimp moist and imparted a subtle sweet flavour.