Andrew Zimmern’s Kitchen AdventuresThis is a very traditional Cantonese-style recipe from southern China that you will recognize instantly if you are a late-night prowler of Asian markets or have any experience at all with Asian street food. The combination of pork and shrimp is a familiar one, but when I went to Guangzhou one year, I tasted a version of the forcemeat made with chicken, and I was hooked. And when I got home from that trip, I knew I had to make them. Serving this dish in the Thai style, with lettuce wraps and vegetable garnishes, seemed the way to go. Once skewered you can grill, sauté, fry, poach or broil them—just make a double batch of the sauce, because it will fly out of your house faster than my son on a late summer night.—Andrew ZimmernFavorite Chinese Recipes
The dipping sauce can be refrigerated for up to 5 days. The uncooked skewers can be refrigerated overnight.
Roasted rice powder, known as khao kua pon in Thailand, is popular in East Asian cooking for its toasty flavor and its binding effect. It’s available at Asian markets. Or, you can make it: In a small skillet, toast raw glutinous (sticky) rice over moderately high heat, stirring occasionally, until golden brown and fragrant, 3 to 4 minutes. Transfer the rice to a mortar or spice grinder and let cool completely. Grind the rice to a coarse powder. Sugarcane swizzle sticks are available in the fruit department of many large supermarkets or through melissas.com. Alternatively, look for canned sugarcane in syrup at Asian markets; you’ll have to drain the sugarcane and cut it into lengthwise sticks with a sharp knife.