Chao tom (barbecued shrimp paste on sugar cane)

5 servings

Ingredients

Quantity Ingredient
1 pounds Raw shrimp in the shell
1 tablespoon Salt
2 ounces Pork fat (opt)
6 Garlic cloves, crushed
6 Shallots, crushed
1 tablespoon Granulated sugar
4 teaspoons Nuoc mam (Vietnamese fish sauce)
Freshly ground black pepper to taste
Peanut Sauce
Vegetable Platter
8 ounces Rice paper pancakes, 6 1/2\" (banh trang)
1 Piece sugar cane, 12\" OR
1 can Sugar cane packed in light syrup (12 oz), and
12 Bamboo skewers, 8 1/2\", soaked in water 30 min.
Vegetable oil, for shaping shrimp paste
8 ounces Extra-thin rice vermicelli (banh hoi)
1 tablespoon Roasted peanuts, ground

Directions

TO ASSEMBLE

Adapted from "The Foods of Vietnam," by Nicole Routhier (Stewart, Tabori & Chang, 1989): This dish is a classic Vietnamese specialty prepared for elegant occasions. The sugar cane used as skewers to grill the shrimp paste makes this dish unique, as the sweetness from the cane permeates the food. The dish may be prepared over two consecutive days. On day one, prepare the dipping sauce and condiments. The vegetable platter and shrimp paste can be assembled the following day. Traditionally, this dish is rolled together in a rice pancake with vegetables and noodles and dipped in peanut sauce.

Fresh sugar cane, occasionally available at area markets, may be obtained at Caribbean markets; canned sugar cane is available at Asian grocery stores.

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; set aside.

Boil the pork fat, if using, for 10 minutes. Drain and finely dice.

In a food processor, combine the shrimp with the 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, fish sauce and black pepper to taste to the mixture in the processor. Pulse briefly, only enough to blend all of the ingredients. Cover and refrigerate.

Meanwhile, prepare the Peanut Sauce and Vegetable Platter as directed in the following recipes.

To assemble: 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 in 4" 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 ¼ cup of vegetable oil into a small bowl. Oil your fingers. Pick up about 2 tablespoons of the shrimp paste and mold it around, and halfway down, a piece of fresh sugar cane. Leave about 1½" 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. Set aside on a platter until ready to grill. Prepare a charcoal grill.

Meanwhile, steam the vermicelli noodles, then garnish with 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, for about 8 minutes. Transfer to a warm platter.

To serve, each diner dips a rice paper round in a large shallow bowl of warm water for about 5 seconds to make the rice paper pliable, then places the paper on a dinner plate. Then each person adds different ingredients from the Vegetable Platter, some noodles and a piece of the shrimp paste, which has been removed from the sugar cane. The rice paper is then rolled 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.

Per serving: 536 calories, 20 grams protein, 84 grams carbohydrates, 12 grams fat, 5 grams saturated fat, 188 milligrams cholesterol, 1653 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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