*  Exported from  MasterCook  *
 
                   CHAO TOM (SHRIMP AND SUGAR CANE ROLLS)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Shrimp, shelled and deveined
    2       ts           Salt
    2                    Garlic cloves
    2                    Shallots
    2       ts           Sugar
      1/4   ts           Black pepper
    1       tb           Toasted rice powder
    1       tb           Vietnamese fish sauce (nuoc
                         -mam)
    2       tb           Ice water
                         Vegetable oil to oil your
                         -hands
                         Three 6-inch long canned
                         -sugar cane sections
    1                    Cucumber, peeled and cut
                         -into thin slivers
    1       c            Fresh mint leaves
    1       c            Fresh coriander leaves
                         Twelve butter or red leaf
                         -lettuce leaves
                         Twelve 8-inch round dried
                         -rice papers
                         -----DIPPING SAUCE-----
    4                    Garlic cloves
    2                    Fresh Serrano chiles
    2       tb           Sugar
    6       tb           Vietnamese fish sauce (nuoc
                         -man)
    4       tb           Fresh lime juice
    6                    To 8 tablespoons water
 
   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 that you are buying the 6- to 7-inch
   long stalks, not the cubes.  The recipe serves well as a buffet
   appetizer or as a first course for a dinner party.
   
   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.
   
   Makes 12 rolls or serves 6.
   
   Posted by Stephen Ceideberg; December 13 1991.
  
 
 
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