Shrimp Mousse On Sugar Cane Vietnamese Chao Tom Recipes

SHRIMP MOUSSE ON SUGAR CANE (VIETNAMESE CHAO TOM)

Shrimp Mousse on Sugar Cane (vietnamese Chao Tom) image

A traditional Hue dish, often present in big banquet such as weddings, holiday. Many said it was exclusively an imperial dish in the 18-19 century. Cook time doesn't count marinate time.

Provided by Nolita_Food

Categories Vietnamese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

10 ounces shrimp, shell removed
1 -2 tablespoon fish sauce
1/2 teaspoon salt
1 teaspoon sugar
1 pinch pepper
2 tablespoons vegetable oil
8 pieces sugar cane, 4 inches long
1 red chile, seeded and sliced
1 cup sweet and sour sauce
1/2 cup cilantro

Steps:

Marinate shrimp in fish sauce for at least 20 minutes. Wash shrimp, then pound into paste with salt, sugar and pepper (or grind in food processor).
Form shrimp paste around sugar cane pieces, squeeze with oil until paste is tightly attached.
Grill over medium charcoal heat until crisp and slightly browned.
Garnish with cilantro, serve with chili and sweet and sour sauce.

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