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Chao Tom (Shrimp and Sugar Cane Rolls)

 

198

Yield

6

servings

Prep

25

min

Cook

20

min

Ready

45

min

Low Fat, Low in Saturated Fat, Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 1257% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 960mg 40%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 34g
Vitamin A 7% Vitamin C 15%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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