Sugar Cane Shrimp
- 1/2 cup sugar
- 1/2 cup water
- 1 cup olive oil
- 1 teaspoon chili oil
- 2 tablespoons lemon juice
- 2 teaspoons minced shallots
- 1 teaspoon minced garlic
- 3 tablespoons minced fresh dill
- 1 1/2 tablespoons minced parsley
- 2 teaspoons minced fresh tarragon
- 2 teaspoons minced fresh basil
- Dash of salt and ground red pepper
- 12 large shrimp, shelled and cleaned
- 4 sugar cane spears, 6 x 1/4 x 1/4 inch
- 8 oz firm tofu, drained
- 1 cup shredded daikon
- 1/4 cup chopped green onions