Viet Sugarcane Scungilli Recipe:

Conch Sugarcane Skewers :

4 pounds whelk/conch/scungilli, from cans, coarsely chopped

4 large eggs, Nest Fresh, beaten up

4 TBL melted, organic coconut oil

8 tsp corn starch

8 tsp fresh, sashimi grade sea urchin roe

8 tsp ginger paste

8 TBL fresh shallots, finely-minced

Sugarcane skewers, appetizer-sized, cleaned, pre-soaked in sugarcane juice

Dipping Sauce : Nuoc Cham

DIRECTIONS :

1. Puree in blender/food processor to a coarse blend.

2. Form as mini meatball shapes onto half of sugarcane skewers.

4. Steam on a layer of ti leaves.

5. Grill to finish, at the last 1/4 of total cooking time.