Shrimp And Rice Sausages With Vietnamese Dipping SauceFrom info4yourlife 4 years ago
- Ideal grill: Charcoal shopping list
- Smoke intensity: Moderate shopping list
- Prep time: 1 hour shopping list
- Cooking time: 6 to 8 minutes shopping list
- Special equipment: Perforated grill pan shopping list
- canola oil shopping list
- 1 tablespoon fish sauce shopping list
- 2 teaspoons granulated sugar shopping list
- ¼ cup minced scallions (white and light green parts only) shopping list
- 1½ teaspoons baking powder shopping list
- ½ teaspoon ground black pepper shopping list
- 2 pounds medium shrimp (31/35 count), peeled and deveined, tails removed shopping list
- 1 cup cooked short-grain rice, at room temperature shopping list
- Sauce shopping list
- ¼ cup fish sauce shopping list
- ¼ cup fresh lime juice shopping list
- ¼ cup granulated sugar shopping list
- 2 teaspoons seeded, minced thai chile pepper shopping list
- ½ teaspoon minced garlic shopping list
- 2 large handfuls apple wood chips, soaked in water for at least 30 minutes shopping list
- 2 heads boston lettuce, about 1 pound total, separated into leaves shopping list
- fresh mint leaves shopping list
- 2 large carrots, peeled and shredded shopping list
- 1 english cucumber, cut in half lengthwise, thinly sliced into half-moons shopping list
How to make it
- 1. In a large bowl whisk 1 tablespoon oil, the fish sauce, and sugar until the sugar dissolves. Stir in the scallions, baking powder, and pepper (the mixture will foam slightly). Chop the shrimp into a chunky paste. Add the shrimp and rice to the scallion mixture and mix thoroughly. Working with 2 tablespoons at a time, shape the mixture into 24 to 30 two-inch long sausages and place on an oiled sheet pan. Brush the top of each sausage with oil.
- 2. In a small, nonreactive bowl whisk the sauce ingredients until the sugar is dissolved.
- 3. Prepare a two-zone fire for low heat (250° to 350°F) and preheat the grill pan on the cooking grate over direct heat.
- 4. Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, close the bottom vent on the grill and leave the top vent half open. Place the sausages in a single layer on the grill pan and cook over direct low heat, with the lid closed as much as possible, until the sausages are plump, opaque, and golden, 6 to 8 minutes, turning once. Remove from the grill.
- 5. Place each sausage on a lettuce leaf and top with mint, carrots, and cucumber. Drizzle with the sauce or use sauce for dipping. Serve warm or at room temperature.
The Cookinfo4yourlife Toronto, CANADA
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