Chao Tom (Shrimp & Sugar Cane Rolls)
Yield
6 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
shelled and deveined |
|
| 2 | teaspoons |
salt
|
|
| 2 | each |
garlic cloves
|
|
| 2 | each |
shallots
|
*
|
| 2 | teaspoons |
sugar
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
rice flour
toasted |
|
| 1 | tablespoon |
nuoc mam
|
* |
| 2 | tablespoons |
water
ice cold |
|
| 1 | x |
vegetable oil
to oil your hands |
*
|
| 3 | each |
sugar cane
6inch long canned |
* |
| 1 | each |
cucumbers
peeled and cut into thin slivers |
|
| 1 | cup |
mint leaves
fresh |
*
|
| 1 | cup |
cilantro
fresh |
|
| 12 | each |
red lettuce
or butter lettuce |
*
|
| Dipping sauce | |||
| 4 | each |
garlic cloves
|
|
| 2 | each |
serrano chiles
|
*
|
| 2 | tablespoons |
sugar
|
|
| 6 | tablespoons |
nuoc mam
|
* |
| 4 | tablespoons |
lime juice
|
|
| 6-8 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
shelled and deveined |
|
| 1E+1 | ml |
salt
|
|
| 2 | each |
garlic cloves
|
|
| 2 | each |
shallots
|
*
|
| 1E+1 | ml |
sugar
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
rice flour
toasted |
|
| 15 | ml |
nuoc mam
|
* |
| 3E+1 | ml |
water
ice cold |
|
| 1 | x |
vegetable oil
to oil your hands |
*
|
| 3 | each |
sugar cane
6inch long canned |
* |
| 1 | each |
cucumbers
peeled and cut into thin slivers |
|
| 237 | ml |
mint leaves
fresh |
*
|
| 237 | ml |
cilantro
fresh |
|
| 12 | each |
red lettuce
or butter lettuce |
*
|
| Dipping sauce | |||
| 4 | each |
garlic cloves
|
|
| 2 | each |
serrano chiles
|
*
|
| 3E+1 | ml |
sugar
|
|
| 9E+1 | ml |
nuoc mam
|
* |
| 6E+1 | ml |
lime juice
|
|
|
water
|
|
||
Directions
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.
