Chao Tom (Shrimp And Sugar Cane Rolls) Recipe
Servings: 6
Ingredients
- 1 lb Shrimp, shelled and deveined
- 2 tsp Salt
- 2 x Garlic cloves
- 2 x Shallots
- 2 tsp Sugar
- 1/4 tsp Black pepper
- 1 Tbsp. Toasted rice pwdr
- 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 x Cucumber, peeled and cut into thin slivers
- 1 c. Fresh mint leaves
- 1 c. Fresh coriander leaves Twelve butter or possibly red leaf lettuce leaves Twelve 8-inch round dry rice papers
- 4 x Garlic cloves
- 2 x Fresh Serrano chiles
- 2 Tbsp. Sugar
- 6 Tbsp. Vietnamese fish sauce (nuoc man)
- 4 Tbsp. Fresh lime juice
- 6 x To 8 Tbsp. water
Directions
- 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 which you are buying the 6- to 7-inch long stalks, not the cubes. The recipe serves well as a buffet appetizer or possibly as a first course for a dinner party.
- Shell and devein the shrimp. Toss with salt; let sit for 10 min. Rinse with cool water; drain thoroughly. Blot dry. In a food processor, finely mince the garlic and shallots. Add in sugar, pepper, toasted rice pwdr, fish sauce, and shrimp; process into a smooth paste.
- With the machine running, pour the ice water through the feed tube; process till the shrimp is light and fluffy. Cover and chill. 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 Tbsp. shrimp paste and proportionately 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
- 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, till the edges are bright orange and the filling feels hard to the touch, 2 to 3 min 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 till 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 warm 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 (don't swallow the sugar cane).
- NUOC CHAM DIPPING SAUCE: Grind the garlic, chiles and sugar into a paste in a mortar, blender or possibly 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 possibly inexpensive bamboo chopsticks. Soak them in water overnight before wrapping with shrimp paste.
- Makes 12 rolls or possibly serves 6.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 162 | |
| Calories from Fat 33 | 20% |
| Total Fat 3.81g | 5% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 895mg | 37% |
| Potassium 402mg | 11% |
| Total Carbs 18.11g | 5% |
| Dietary Fiber 6.4g | 21% |
| Sugars 6.21g | 4% |
| Protein 17.74g | 28% |
