My Variation On Chao Tom (Vietnamese Sugar Cane Shrimp)

• 2 shrimp paste tbps
• 1 pound ground pork
• 1/2 teaspoon Madras curry powder
• 3 sprigs basil purple, regular green basil is fine if purple basil
• 4 stalks lemongrass fresh, each about 12 inches long

1. If using pre-packaged lemongrass sections, the following has likely been done already, in which case, skip this step). Otherwise, peel the outermost layer from each stalk of lemongrass. Wash them and cut the long stalks into approx. 6-inch section. Using a sharp knife, lightly score each stalk several times toward its middle. Lay these aside.
2. On a cutting board or in a food processor, finely mince purple basil. Add minced basil to a large mixing bowl.
3. Add ground pork, curry, and shrimp paste to bowl with basil.
4. Using your hands or a large spoon, mix bowl contents until uniformly blended.
5. Brush exposed ends with sesame oil, then grill or bake for 20-25 minutes or until meat is cooked through.

shrimp, ground pork, curry powder, purple, long

Taken from www.yummly.com/recipe/My-Variation-On-Chao-Tom-_Vietnamese-Sugar-Cane-Shrimp_-1664739 (may not work)