Barbecued Shrimp Paste On Sugar Cane (Chao Tom) Recipe

• 1 Tbsp. Roasted rice pwdr Scallion oil Crisp-fried shallots
• 1 Tbsp. Roasted peanuts, grnd
• 1 lb Raw shrimp in the shell
• 1 Tbsp. Salt
• 6 x Garlic cloves, crushed
• 6 x Shallots, crushed
• 2 ounce rock sugar, crushed to a pwdr, or possibly
• 1 Tbsp. Granulated sugar
• 4 ounce pork fat
• 4 tsp Nuoc mam Freshly grnd black pepper Peanut Sauce Vegetable Platter
• 8 ounce 6 1/2-inch rice paper rounds (banh trang)
• 12 piece fresh sugar cane, or possibly
• 12 ounce Sugar cane packed in light syrup, liquid removed
• 12 x 8-1/2 ea inch bamboo skewers soaked in water for 30 min Vegetable oil, for shaping shrimp paste
• 8 ounce extra-thin rice vermicelli

1. The allied recipes for this rather complex operation follow in the next post.
2. Although this dish can be baked in an oven, I strongly suggest you grill it over charcoal, for the result is far superior.
3. The dish may be prepared over 2 consecutive days.
4. On day one, prepare the dipping sauce and condiments.
5. The Vegetable Platter and shrimp paste can be assembled the following day.
6. Fresh sugar cane may be obtained at Caribbean markets; canned sugar cane is available at Asian grocery stores.
7. Prepare the roasted rice pwdr, scallion oil, crisp-fried shallots and roasted peanuts.
8. Set aside.
9. Shell and devein the shrimp.
10. Sprinkle the salt over the shrimp and let stand for 20 min.
11. Rinse the shrimp thoroughly with cool water.
12. Drain and squeeze between your hands to remove excess water.
13. Dry thoroughly with paper towels.
14. Coarsely chop the shrimp.
15. Boil the pork fat for 10 min.
16. Drain and finely dice.
17. In a food processor, combine the shrimp, garlic, shallots and sugar.
18. Process till the shrimp paste pulls away from the sides of the container, stopping as necessary to scrape down the sides.
19. The paste should be very fine and sticky.
20. Add in the pork fat, roasted rice pwdr, fish sauce and black pepper to taste to the processor.
21. Pulse briefly, only sufficient to blend all of the ingredients.
22. Cover and chill.
23. Meanwhile, prepare the Peanut Sauce and Vegetable Platter.
24. Cover the rice papers with a damp towel and a sheet of plastic wrap; keep at room temperature till needed.
25. Peel the fresh sugar cane; cut crosswise into 4-inch sections.
26. Split each section lengthwise into quarters.
27. (if using canned sugar cane, split each section lengthwise in half only, then thread 2 pcs lengthwise onto a skewer.)
28. Pour about 1/4 c. of oil into a small bowl.
29. Oil your fingers.
30. Pick up and mold about 2 Tbsp.
31. of the shrimp paste around and halfway down a piece of fresh sugar cane.
32. Leave about 1 1/2 inches of the sugar cane exposed to serve as a handle.
33. (If using canned sugar cane, there is no need to leave a handle.
34. The skewers will serve as handles.)
35. Press firmly so which the paste adheres to the cane.
36. Proceed till you have used all the shrimp paste.
37. Prepare a charcoal grill or possibly preheat the oven to broil.
38. Meanwhile, steam the noodles, then garnish with the scallion oil, crisp-fried shallots and grnd roasted peanuts.
39. Keep hot.
40. Pour the peanut sauce into individual bowls and place the Vegetable Platter and rice papers on the table.
41. Grill the shrimp paste on the sugar cane over medium coals, turning frequently.
42. Or possibly Broil, on a baking sheet lined with foil, under the broiler, about 6 inches from the heat, for 3 min on each side, or possibly till browned.
43. Transfer to a hot platter.
44. To serve, each diner dips a rice paper round in a bowl of hot water to make it pliable, then places the paper on a dinner plate.
45. Different ingredients from the Vegetable Platter, some noodles and a piece of the shrimp paste, that has been removed from the sugar cane, are added.
46. The rice paper is then roiled up to create a neat package.
47. The roll is dipped in the Peanut Sauce and eaten out of hand.
48. The remaining sugar cane may be chewed.
49. Note: If both typesof sugar cane are unavailable, use skewers.
50. Shape the shrimp paste into meatballs and thread 3 or possibly 4 on each skewer.
51. Yield: 4 to 6servings.

rice pwdr scallion, peanuts, shrimp, salt, garlic, shallots, rock sugar, sugar, pork fat, freshly grnd black pepper, rice, fresh sugar cane, sugar, skewers, vermicelli

Taken from cookeatshare.com/recipes/barbecued-shrimp-paste-on-sugar-cane-chao-tom-78784 (may not work)