Preheat oven to 375 degrees.
Place the shrimp, salt, sugar, white pepper, and chili in a food processor; process until smooth.
Drizzle in 1 to 2 tablespoons of the vegetable oil. Process the shrimp mixture until it reaches the consistency necessary to make a meatball, using more or less oil.
Divide the shrimp mixture into 4 equal parts.
Using your hands, mold a “shrimp ball” around the center of each of the sugarcane pieces.
Place the “skewers” on a baking sheet and roast for approximately 20 minutes. If you prefer them a bit more browned, broil them (after they are done baking) until the desired color is reached.
To serve, spoon some of the sweet-and-sour sauce into the middle of 4 plates. Place the sugarcane “skewer” on top of the sauce.
Although not really a pâté in the traditional sense, you can still see the French influences in this dish. The ground shrimp is made into an almost mousse-like concoction that is slow-roasted—perfect with a glass of Chablis.