*  Exported from  MasterCook  *
 
                      SHRIMP ON SUGAR CANE (CHAO TOM)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vietnamese                       Seafood
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Raw shrimp in shell
    4                    Cloves garlic
    1       t            Rock sugar, pounded to a
                         -powder, or 1 teaspoon
                         -granulated sugar
    2                    Egg whites, beaten until
                         -slightly frothy
    1       tb           Roasted Rice Powder
                         Sprinkling of freshly
                         -ground black pepper
    2       tb           Pork fat, boiled for 10
                         -minutes and diced very
                         -small
    1                    Twelve-inch section sugar
                         -cane
      1/4   c            Vegetable oil, approximately
                         Basic Vegetable Platter
                         -[see below]
   12                    Dried rice papers (banh
                         -trang)
                         -----NUOC LEO WITH TAMARIND-----
    1       tb           Tamarind paste
      1/2   c            Plus 3 tablespoons water
    1       tb           Vegetable oil
    2                    Cloves garlic, chopped
      1/3   c            Tuong
    1       t            Granulated sugar
    2       tb           Peanut butter
    2       tb           Roasted Peanuts
 
   The “tuong” referred to below is a Vietnamese soybean preparation++a
   kind of thin, salty paste.  If you can't find it, you *might* get
   away with substituting Chinese bean sauce, mashed and thinned a bit
   with water, or possibly a dark Japanese miso. Although you can make
   this in a food processor or blender, it’s best to pound it in a
   mortar with a pestle to achieve that certain crunchiness which is a
   most desirable quality of much Vietnamese food.  Bach started using a
   mortar and pestle when she was thirteen years old, working with a
   pestle that was about a yard long and 5 inches in diameter.  Although
   her family hand many servants, her mother, a great cook, wanted Bach
   to learn to use this tool properly. And Bach, who loved to cook as
   much then as she does now, was a willing and eager student. In
   Vietnam, where this is a very important dish, both the sugar cane and
   shrimp, fresh from the sea, are brought to the door by the country
   people.  If you cannot obtain sugar cane, you can prepare this dish
   with crab claws instead. In the West, we have been making this in the
   oven. Originally it was barbecued over charcoal, and if you with you
   can do the same.  Just cook it for 10 minutes on each side and this
   attractive dish will be reproduced exactly as it is in Vietnam. Shell
   and devein the shrimp, them rinse.  Dry thoroughly in paper towels,
   blotting many times. Mash the garlic in a mortar, then add the
   shrimp, a few at a time and mash to a paste.  If the mortar is not
   large enough, it will be necessary to remove the already prepared
   shrimp paste to make room for the additional shrimp to be pounded.
   After all the shrimp is reduced to a smooth paste, pound the sugar
   into the shrimp, then add the egg white and pound with the pestle
   until well blended.  Finally add the roasted rice powder, black
   pepper, and pork fat, combining all the ingredients. Peel the sugar
   cane. Cut into 4-inch lengths and then split lengthwise into
   quarters. Pour about 1/4 cup of oil into a bowl.  Dip your fingers
   into the oil and pick up about 2 tablespoons of shrimp paste.  Mold
   it into an oval, around and halfway down the sugar cane, leaving half
   of the sugar cane exposed to serve as a handle.  Proceed until you
   have used up all the shrimp paste. Preheat the oven to 350F.  Put the
   shrimp on sugar cane on a baking sheet, then bake for 30 minutes or
   until brown.  Serve with the vegetable platter, dried rice papers,
   and nuoc leo with tamarind, as follows: Each person is given a dried
   rice paper, and, dipping his finger in water, he moistens the entire
   surface of the paper, which soon becomes soft and flexible. He then
   helps himself, from the vegetable platter, to some lettuce, cucumber,
   coriander, and mint, if available.  Then he takes a sugar cane stick,
   removes the shrimp patty, breaks it in half lengthwise, and places it
   on top of the vegetables, all in a cylinder, at one end of the rice
   paper. Then he folds over each side to enclose the filling and rolls
   it up. Holding it in his hand, he then dips it in his own small bowl
   of sauce. While you eat the shrimp in rice paper, you can also chew
   on the sugar cane.  Makes 6 servings. NUOC LEO WITH TAMARIND: Soak
   the tamarind paste in the 3 tablespoons water. Heat the oil and add
   the chopped garlic; cook briefly.  Add the water from the tamarind to
   the saucepan, discarding the remaining tamarind paste and seeds. Stir
   and add the tuong, 1/2 cup water, sugar, peanut butter. Mix well and
   boil for 2 minutes, stirring constantly. Sprinkle the nuts on top of
   the sauce and pour into individual bowls for serving. ROASTED RICE
   (THINH): Roasted rice is used quite frequently in Vietnamese cooking.
   We generally prepare a quantity of it and keep it in a jar to have on
   hand when needed. 1 cup rice Heat a small, dry frying pan over high
   heat and add the rice. Toast, stirring constantly, until rice is
   brown.  Transfer to a blender and grind into a powder. Store as
   suggested above. From “The Classic Cuisine of Vietnam”, Bach Ngo and
   Gloria Zimmerman, Barron’s, 1979. Posted by Stephen Ceideberg; May 24
   1993.
  
 
 
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