Shrimp paste on sugarcane (Chao Tom)

Growing up I look forward to my mom making this dish. As a kid though it wasn't because of the tasteful shrimp, but for the sugar cane that remains after the shrimp has been devoured. After all the adults would finish the shrimp, the kids would take the sugar canes and chew all the juice out of the canes. As an adult, I now enjoy both the shrimp and the sugar cane treat afterward.

Ingredients

1 pound shrimp, shelled and devein
2 tsp cornstarch
2 tsp brown sugar
1 Tbs fish sauce
¼ tsp black pepper
2 garlic cloves, minced
2 Tbs shallots, minced
Sugar canes, 5-inch length)

Directions
1. In food processor mix shrimp, cornstarch, sugar, fish sauce, black pepper, garlic, and shallot. Process until a smooth paste form.
2. Place mixture in a bowl and cover with plastic wrap. Chill in the refrigerator for 20 minutes to allow ingredients to blend and for mixture to stiffen.
3. Prepare the sugar canes. Cut sugarcane into sections of approximately 5 inch in length.
4. Remove shrimp paste from refrigerator. Use approximately 2 Tbs of paste per can. Form the shrimp paste around the sugar cane until tight. Leave 1-inch of sugar can exposed on either side.
(Tip: The shrimp paste is easier to handle if you oil your hands.)
5. Bake shrimp at 375 for about 20 minutes until shrimp fully cooked.

To serve, remove the cook shrimp paste from the sugarcane. Slice shrimp paste into strips. Place the shrimp on the rice paper. Add lettuce, Thai basil, and mint to the paper and wrap. Serve with nuoc mam cham.