maisnow02
Would you like to react to this message? Create an account in a few clicks or log in to continue.
maisnow02

All about things...
 
HomeHome  GalleryGallery  Latest imagesLatest images  SearchSearch  RegisterRegister  Log inLog in  
Search
 
 

Display results as :
 
Rechercher Advanced Search
Latest topics
» hentai movie review hentai movie reviews
Barbecued Shrimp Paste on Sugar Cane (Chao Tom) EmptyWed Aug 03, 2011 5:28 am by Guest

» диагноз гинекология
Barbecued Shrimp Paste on Sugar Cane (Chao Tom) EmptyTue Aug 02, 2011 3:38 pm by Guest

» Nuclear Medicine In-111 Sulfer
Barbecued Shrimp Paste on Sugar Cane (Chao Tom) EmptySun Jul 31, 2011 12:49 pm by Guest

» Nutmeg As Recreational Drug
Barbecued Shrimp Paste on Sugar Cane (Chao Tom) EmptyThu Jul 28, 2011 8:02 am by Guest

» Ducks in heaven joke
Barbecued Shrimp Paste on Sugar Cane (Chao Tom) EmptyFri Jun 26, 2009 5:12 am by Admin

» Peggy's Paper Dolls - Collected
Barbecued Shrimp Paste on Sugar Cane (Chao Tom) EmptyWed Apr 29, 2009 11:08 am by Admin

» Hue - Ancient City in the Central of Vietnam
Barbecued Shrimp Paste on Sugar Cane (Chao Tom) EmptyTue Jan 27, 2009 9:59 pm by Admin

» Vietnam Scenes
Barbecued Shrimp Paste on Sugar Cane (Chao Tom) EmptySat Jan 24, 2009 12:21 pm by Admin

» Nguyen Hue Flower Street 2009
Barbecued Shrimp Paste on Sugar Cane (Chao Tom) EmptySat Jan 24, 2009 9:25 am by Admin

Navigation
 Portal
 Forum
 Members
 Profile
 Help
 Search
Keywords

 

 Barbecued Shrimp Paste on Sugar Cane (Chao Tom)

Go down 
AuthorMessage
Admin
Admin
Admin


Female
Number of posts : 121
Registration date : 2008-12-13

Barbecued Shrimp Paste on Sugar Cane (Chao Tom) Empty
PostSubject: Barbecued Shrimp Paste on Sugar Cane (Chao Tom)   Barbecued Shrimp Paste on Sugar Cane (Chao Tom) EmptySat Dec 20, 2008 8:27 pm




1 servings

Ingredients



  • 1 tb Roasted rice powder
  • Scallion oil
  • Crisp-fried shallots
  • 1 tb Roasted peanuts, ground
  • 1 lb Raw shrimp in the shell
  • 1 tb Salt
  • 6 Garlic cloves, crushed
  • 6 Shallots, crushed
  • 2 Ounces rock sugar, crushed -to a powder, or
  • 1 tb Granulated sugar
  • 4 Ounces pork fat
  • 4 ts Nuoc mam
  • Freshly ground black pepper
  • Peanut Sauce
  • Vegetable Platter
  • 8 Ounces 6 1/2-inch rice -paper rounds (banh trang)
  • 12 Piece fresh sugar cane, or
  • 12 oz Sugar cane packed in light -syrup, drained
  • 12 8-1/2 ea inch bamboo skewers -soaked in water for 30 -minutes
  • Vegetable oil, for shaping -shrimp paste
  • 8 Ounces extra-thin rice -vermicelli


Directions

Although this dish can be baked in an oven, I strongly suggest you grill it over charcoal, for the result is far superior. The dish may be prepared over 2 consecutive days. On day one, prepare the dipping sauce and condiments.
The Vegetable Platter and shrimp paste can be assembled the following day. Fresh sugar cane may be obtained at Caribbean markets; canned sugar cane is available at Asian grocery stores. Prepare the roasted rice powder, scallion oil, crisp-fried shallots and roasted peanuts. Set aside. Shell and devein the shrimp. Sprinkle the salt over the shrimp and let stand for 20 minutes. Rinse the shrimp thoroughly with cold water. Drain and squeeze between your hands to remove excess water. Dry thoroughly with paper towels. Coarsely chop the shrimp.
Boil the pork fat for 10 minutes. Drain and finely dice. In a food processor, combine the shrimp, garlic, shallots and sugar. Process until the shrimp paste pulls away from the sides of the container, stopping as necessary to scrape down the sides. The paste should be very fine and sticky. Add the pork fat, roasted rice powder, fish sauce and black pepper to taste to the processor. Pulse briefly, only enough to blend all of the ingredients. Cover and refrigerate.
Meanwhile, prepare the Peanut Sauce and Vegetable Platter. Cover the rice papers with a damp towel and a sheet of plastic wrap; keep at room temperature until needed.
Peel the fresh sugar cane; cut crosswise into 4-inch sections. Split each section lengthwise into quarters. (if using canned sugar cane, split each section lengthwise in half only, then thread 2 pieces lengthwise onto a skewer.) Pour about 1/4 cup of oil into a small bowl. Oil your fingers. Pick up and mold about 2 tablespoons of the shrimp paste around and halfway down a piece of fresh sugar cane. Leave about 1 1/2 inches of the sugar cane exposed to serve as a handle. (If using canned sugar cane, there is no need to leave a handle. The skewers will serve as handles.) Press firmly so that the paste adheres to the cane. Proceed until you have used all the shrimp paste.
Prepare a charcoal grill or preheat the oven to broil. Meanwhile, steam the noodles, then garnish with the scallion oil, crisp-fried shallots and ground roasted peanuts. Keep warm. Pour the peanut sauce into individual bowls and place the Vegetable Platter and rice papers on the table. Grill the shrimp paste on the sugar cane over medium coals, turning frequently. Or Broil, on a baking sheet lined with foil, under the broiler, about 6 inches from the heat, for 3 minutes on each side, or until browned. Transfer to a warm platter.
To serve, each diner dips a rice paper round in a bowl of warm water to make it pliable, then places the paper on a dinner plate. Different ingredients from the Vegetable Platter, some noodles and a piece of the shrimp paste, which has been removed from the sugar cane, are added. The rice paper is then roiled up to form a neat package. The roll is dipped in the Peanut Sauce and eaten out of hand. The remaining sugar cane may be chewed.
Note: If both types of sugar cane are unavailable, use skewers. Shape the shrimp paste into meatballs and thread 3 or 4 on each skewer. Yield: 4 to 6 servings. From "The Foods of Vietnam" by Nicole Rauthie
Back to top Go down
https://maisnow02.rpg-board.net
 
Barbecued Shrimp Paste on Sugar Cane (Chao Tom)
Back to top 
Page 1 of 1
 Similar topics
-
» Fried Rice with Sausage, Shrimp and Crab (Com Chien Thap Cam)

Permissions in this forum:You cannot reply to topics in this forum
maisnow02 :: Cooking :: Vietnamese Recipes-
Jump to: