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Barbecued Shrimp Paste on Sugar Cane (Chao Tom)

Barbecued Shrimp Paste on Sugar Cane (Chao Tom) comes together with Roasted Rice Powder, Scallion Oil, Crisp Fried Shallots, Roasted Peanuts Ground, and Raw Shrimp In The Shell. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• Scallion Oil
• Crisp Fried Shallots
• 1 tbsp
• 1 lb
• 1 tbsp
• 6
• 6
• 2
• 1 tbsp
• 4
• 4 tsp
• Freshly Ground Black Pepper
• Peanut Sauce
• Vegetable Platter
• 8
• 12
• 12 oz
• 8

Method (preview)

1. 1

   The dish may be prepared over 2 consecutive days.

2. 2

   On day one, prepare the dipping sauce and condiments.

3. 3

   Set aside.

4. 4

   Shell and devein the shrimp.

5. 5

   Sprinkle the salt over the shrimp and let stand for 20 minutes.

6. 6

   Rinse the shrimp thoroughly with cold water.

7. 7

   Drain and squeeze between your hands to remove excess water.

8. 8

   Dry thoroughly with paper towels.

9. 9

   Coarsely chop the shrimp.

10. 10

    Boil the pork fat for 10 minutes.

11. 11

    Drain and finely dice.

12. 12

    In a food processor, combine the shrimp, garlic, shallots and sugar.

13. 13

    Process until the shrimp paste pulls away from the sides of the container, stopping as necessary to scrape down the sides.

14. 14

    The paste should be very fine and sticky.

15. 15

    Add the pork fat, roasted rice powder, fish sauce and black pepper to taste to the processor.

16. 16

    Pulse briefly, only enough to blend all of the ingredients.

17. 17

    Cover and refrigerate.

18. 18

    Sauce and Vegetable Platter. Cover the rice papers with a damp towel and a sheet of plastic wrap; keep at room temperature until needed.

19. 19

    Peel the fresh sugar cane; cut crosswise into 4-inch sections.

20. 20

    Split each section lengthwise into quarters. (if using canned sugar cane, split each section lengthwise in half only, then thread 2 pieces lengthwise onto a skewer.) Pour about 1/4 cup of oil into a small bowl.

21. 21

    Oil your fingers.

22. 22

    Leave about 1 1/2 inches of the sugar cane expose