1. Firstly, soak the dried scallops in warm water, ensure they are all covered until softened, it should take about 30 minutes. Drain the water out and chop into small dices.
  2. To make the dipping sauce, combine the fish sauce, lime juice, water and sugar together in a small bowl. Then add in the minced garlic and finely chopped chili. Set this sauce aside to be used at the end.
  3. In a food processor, puree the shrimp paste ingredients, except the water chestnuts and pork fat, until smooth. Then add the water chestnuts, pulse until well combined then add the pork fat. Ensure the mixture is well mixed.
  4. Make sure to keep your hands wet so the paste does not stick to your hands, divide the shrimp paste into 8 equal portions. Wrap each portion firmly and evenly around each lemongrass or sugarcane.
  5. In a small bowl, mix the oyster sauce and sesame oil together then set aside.
  6. Lightly coat the grill tray with a small amount of cooking oil; arrange the shrimp stalks on top of the tray and brush with oyster sauce and sesame oil mixture. Cook in the microwave until lightly browned and crisp, for about 15 minutes. Turn the shrimp over and cook remaining side until browned, for another 15 minutes.
  7. Serve shrimp stalks with the dipping sauce on the side.



  • 6 stalks of lemongrass or sugarcane (10cm lengths)
  • 1 tsp oyster sauce
  • 1 tsp sesame oil
  • 2 tbsp cooking oil


Shrimp Paste:

  • 6 dried scallops
  • 300g raw shrimp, shelled and deveined
  • ½ egg
  • 1 tsp garlic, minced
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • ½ tsp salt
  • A dash of white pepper
  • 30g ginger
  • ¼ cup minced water chestnuts
  • 2 tbsp pork fat


Dipping sauce:

  • 1 tbsp garlic, minced
  • 1 tbsp chili, finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 2 tbsp water
  • 1 tbsp sugar