Chao Tom (Shrimp and Sugar Cane Rolls)

• 1 pound shrimp shelled and deveined
• 2 teaspoons salt
• 2 each garlic cloves
• 2 each shallots
• 2 teaspoons sugar
• 1/4 teaspoon black pepper
• 1 tablespoon rice flour toasted
• 1 tablespoon nuoc mam
• 2 tablespoons water ice cold
• 1 x vegetable oil to oil your hands
• 3 each sugar cane 6inch long canned
• 1 each cucumbers peeled and cut into thin slivers
• 1 cup mint leaves fresh
• 1 cup cilantro fresh
• 12 each red lettuce or butter lettuce
• 4 each garlic cloves
• 2 each serrano chiles
• 2 tablespoons sugar
• 6 tablespoons nuoc mam
• 4 tablespoons lime juice
• 6-8 tablespoons water

1. Shell and devein the shrimp.
2. Toss with salt; let sit for 10 minutes.
3. Rinse with cold water; drain thoroughly.
4. Blot dry.
5. In a food processor, finely mince the garlic and shallots.
6. Add sugar, pepper, toasted rice powder, fish sauce, and shrimp; process into a smooth paste.
7. With the machine running, pour the ice water through the feed tube; process until the shrimp is light and fluffy.
8. Cover and refrigerate.
9. Pour vegetable oil into a small bowl.
10. Place a wire cooling rack on a baking sheet; brush with oil.
11. Cut the sugar cane lengthwise into quarters to make 12 long strips.
12. Dip your fingers into the oil, then take about 2 tablespoons shrimp paste and evenly mold a 1-inch cylinder around a sugar cane strip, leaving 1 inch free at both ends.
13. Arrange the rolls on the rack diagonally, and keep them from touching each other.
14. Arrange the cucumber, mint and coriander leaves, and lettuce on a platter; set aside.
15. Broil the shrimp rolls about 6 inches from the heat, turning once, until the edges are bright orange and the filling feels firm to the touch, 2 to 3 minutes per side.
16. To serve, take a rice paper sheet and set it on a plate.
17. Dip a pastry brush into a bowl of water.
18. Brush the entire rice paper generously with water.
19. Let it sit until the paper is pliable and somewhat flimsy.
20. Put a lettuce leaf on one end of the paper.
21. Place a cucumber sliver, mint and coriander leaves on top of the lettuce.
22. Take a hot stick of sugar cane, break off the shrimp and place it on top of the vegetables.
23. Begin rolling up the paper to enclose the filling; form it into the shape of a cylinder.
24. Drip into the nuoc Cham Dipping Sauce.
25. and take a bite, then chew on the sugar cane for the sweetness (do not swallow the sugar cane).
26. NUOC CHAM DIPPING SAUCE: Grind the garlic, chiles and sugar into a paste in a mortar, blender or mini-food processor.
27. Stir in fish sauce, lime and water.
28. Strain into a dipping bowl.
29. NOTE: If sugar cane is not available, use a skewer or inexpensive bamboo chopsticks.
30. Soak them in water overnight before wrapping with shrimp paste.

shrimp, salt, garlic, shallots, sugar, black pepper, rice flour, nuoc mam, water, vegetable oil, sugar cane, cucumbers, mint leaves fresh, cilantro fresh, red lettuce, garlic, serrano chiles, sugar, nuoc mam, lime juice, water

Taken from recipeland.com/recipe/v/chao-tom-shrimp-sugar-cane-roll-46953 (may not work)