Savvybearcat.com

Save to favorite Discuss Chao Tom (Shrimp & Sugar Cane Rolls) recipe

Write a comment Print Chao Tom (Shrimp & Sugar Cane Rolls) recipe

Print this recipe Email Chao Tom (Shrimp & Sugar Cane Rolls) recipe to friend

Email this recipe

Chao Tom (Shrimp & Sugar Cane Rolls)

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 lb Shrimp, shelled and deveined
2 tsp Salt
2 Garlic cloves
2 Shallots
2 tsp Sugar
1/4 tsp Black pepper
1 tbsp Toasted rice powder
1 tbsp Vietnamese fish sauce (nuoc mam)
2 tbsp Ice water
Vegetable oil to oil your hands
Three 6-inch long canned sugar cane sections
1 Cucumber, peeled and cut into thin slivers
1 cup Fresh mint leaves
1 cup Fresh coriander leaves
Twelve butter or red leaf lettuce leaves
Twelve 8-inch round dried rice papers

MMMMMDIPPING SAUCE

4 Garlic cloves
2 Fresh Serrano chiles
2 tbsp Sugar
6 tbsp Vietnamese fish sauce (nuoc man)
4 tbsp Fresh lime juice
6 To 8 tablespoons water

Instructions:

The Vietnamese use a small indoor earthen stove fueled with coal set
on the table to simmer, boil and barbecue. I have broiled this dish
in an oven, with excellent results. Sugar cane makes this recipe
visually exciting and exotic. Its sweetness subtly melts into the
shrimp paste. Sugar cane comes fresh and canned in better Asian
markets; the former is scarce and very expensive. Check with the
grocery clerk to make certain that you are buying the 6- to 7-inch
long stalks, not the cubes. The recipe serves well as a buffet
appetizer or as a first course for a dinner party.

Shell and devein the shrimp. Toss with salt; let sit for 10 minutes.
Rinse with cold water; drain thoroughly. Blot dry. In a food
processor, finely mince the garlic and shallots. Add sugar, pepper,
toasted rice powder, fish sauce, and shrimp; process into a smooth
paste.

With the machine running, pour the ice water through the feed tube;
process until the shrimp is light and fluffy. Cover and refrigerate.
Pour vegetable oil into a small bowl. Place a wire cooling rack on a
baking sheet; brush with oil.

Cut the sugar cane lengthwise into quarters to make 12 long strips.
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.

Arrange the rolls on the rack diagonally, and keep them from touching
each other.

Arrange the cucumber, mint and coriander leaves, and lettuce on a
platter; set aside.

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.

To serve, take a rice paper sheet and set it on a plate. Dip a pastry
brush into a bowl of water. Brush the entire rice paper generously
with water.

Let it sit until the paper is pliable and somewhat flimsy. Put a
lettuce leaf on one end of the paper.

Place a cucumber sliver, mint and coriander leaves on top of the
lettuce.

Take a hot stick of sugar cane, break off the shrimp and place it on
top of the vegetables. Begin rolling up the paper to enclose the
filling; form it into the shape of a cylinder. Drip into the nuoc
Cham Dipping Sauce,. and take a bite, then chew on the sugar cane for
the sweetness (do not swallow the sugar cane).

NUOC CHAM DIPPING SAUCE: Grind the garlic, chiles and sugar into a
paste in a mortar, blender or mini-food processor. Stir in fish
sauce, lime and water. Strain into a dipping bowl.

NOTE: If sugar cane is not available, use a skewer or inexpensive
bamboo chopsticks. Soak them in water overnight before wrapping with
shrimp paste.

Makes 12 rolls or serves 6.

Posted by Stephen Ceideberg; December 13 1991.