Recipe

Barbecued Shrimp-rec.foods Recipe

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Ingredients

12 8-1/2 ea inch bamboo skewers soaked in water for 30 mins
1 tb Salt
Scallion oil
1 tb Roasted rice powder
Peanut Sauce
Crisp-fried shallots
Vegetable Platter
1 tb Roasted peanuts, ground
Freshly ground black pepper
8 oz 6 1/2-inch rice paper rounds
4 ts Nuoc mam
4 oz pork fat
6 Garlic cloves, crushed
2 oz rock sugar, crushed to a powder, 1 tb Granulated sugar
6 Shallots, crushed
1 lb Raw shrimp in the shell
12 Piece fresh sugar cane, 12 oz Sugar cane packed in light syrup, drained
8 oz extra-thin rice vermicelli
Vegetable oil, for shaping shrimp paste

Directions

Step #1 The allied recipes for this rather complex operation follow in the next post.
Step #2 Although this dish can be baked in an oven, I strongly suggest you grill it over charcoal, for the result is far superior.
Step #3 The dish may be prepared over 2 consecutive days.
Step #4 On day one, prepare the dipping sauce & condiments.
Step #5 The Vegetable Platter and shrimp paste can be assembled the following day.
Step #6 Fresh sugar cane may be obtained at Caribbean markets; canned sugar cane is available at Asian grocery stores.
Step #7 Prepare the roasted rice powder, scallion oil, crisp-fried shallots & roasted peanuts.
Step #8 Set aside.
Step #9 Shell & devein the shrimp.
Step #10 Sprinkle top the salt over the shrimp & let this stand for 20 mins.
Step #11 Rinse the shrimp thoroughly with cold water.
Step #12 Drain and squeeze between your hands to remove excess water.
Step #13 Dry thoroughly with paper towels.
Step #14 Coarsely chop the shrimp.
Step #15 Boil the pork fat for 10 mins.
Step #16 Drain & finely dice.
Step #17 In a food processor/blender, mix the shrimp, garlic, shallots & sugar.
Step #18 Process until the shrimp paste pulls away from the sides of the container, stopping as necessary to scrape down the sides.
Step #19 The paste should be very fine & sticky.
Step #20 Add the pork fat, roasted rice powder, fish sauce & black pepper to taste to the processor.
Step #21 Pulse briefly, only enough to mix all of the ingredients.
Step #22 Cover & put in the fridge.
Step #23 Meanwhile, prepare the Peanut Sauce & Vegetable Platter.
Step #24 Cover the rice papers with a damp towel & a sheet of plastic wrap; keep at about room temp until needed.
Step #25 Peel the fresh sugar cane; cut crosswise into 4-inch sections.
Step #26 Split each section lengthwise into quarters.
Step #27 (if using canned sugar cane, split each section lengthwise in half only, then thread 2 pieces lengthwise onto a skewer.
Step #28 ) Pour about 1/4 c of oil into a small bowl.
Step #29 Oil your fingers.
Step #30 Pick up & mold about 2 tbsps of the shrimp paste around & halfway down a piece of fresh sugar cane.
Step #31 Leave about 1 1/2 inches of the sugar cane exposed to serve as a handle.
Step #32 (If using canned sugar cane, there is no need to leave a handle.
Step #33 The skewers will serve as handles.
Step #34 ) Press firmly so that the paste adheres to the cane.
Step #35 Proceed until you have used all the shrimp paste.
Step #36 Prepare a charcoal grill or preheat the oven to broil.
Step #37 Meanwhile, then garnish with the scallion oil, steam the noodles, crisp-fried shallots & ground roasted peanuts.
Step #38 Keep warm.
Step #39 Pour the peanut sauce into individual bowls & place the Vegetable Platter & rice papers on the table.
Step #40 Grill the shrimp paste on the sugar cane over medium coals, turning frequently.
Step #41 Or Broil, for 3 mins on each side, about 6 inches from the heat, on a baking sheet lined with foil, under the broiler, or until browned.
Step #42 Transfer to a warm platter.
Step #43 To serve, each diner dips a rice paper round in a bowl of warm water to make it pliable, then places the paper on a dinner plate.
Step #44 Different ingredients from the Vegetable Platter, some noodles & a piece of the shrimp paste, which has been removed from the sugar cane, are added.
Step #45 The rice paper is then roiled up to form a neat package.
Step #46 The roll is dipped in the Peanut Sauce & eaten out of hand.
Step #47 The remaining sugar cane may be chewed.
Step #48 Note: If both types of sugar cane are unavailable, use skewers.
Step #49 Shape the shrimp paste into meatballs & thread 3 or 4 on each skewer.
Step #50 Yield: 4 to 6 servings.
Step #51 From "The Foods of Vietnam" by Nicole Rauthier.
Step #52 Stewart, Tabori & Chang.
Step #53 1989.
Step #54 Posted by Stephen Ceideberg; May 24 1993.
Step #55 --.
Enjoy the BARBECUED SHRIMP-REC.FOODS recipe

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