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       Title: Barbecued Shrimp Paste on Sugar Cane (Chao Tom)
  Categories: Vietnamese, Condiment, Ceideburg 2
       Yield: 1 servings
  
       1 tb Roasted rice powder
            Scallion oil
            Crisp-fried shallots
       1 tb Roasted peanuts, ground
       1 lb Raw shrimp in the shell
       1 tb Salt
       6    Garlic cloves, crushed
       6    Shallots, crushed
       2    Ounces rock sugar, crushed
            -to a powder, or
       1 tb Granulated sugar
       4    Ounces pork fat
       4 ts Nuoc mam
            Freshly ground black pepper
            Peanut Sauce
            Vegetable Platter
       8    Ounces 6 1/2-inch rice
            -paper rounds (banh trang)
      12    Piece fresh sugar cane, or
      12 oz Sugar cane packed in light
            -syrup, drained
      12    8-1/2 ea inch bamboo skewers
            -soaked in water for 30
            -minutes
            Vegetable oil, for shaping
            -shrimp paste
       8    Ounces extra-thin rice
            -vermicelli
  
   The allied recipes for this rather complex operation follow in the
   next post. Although this dish can be baked in an oven, I strongly
   suggest you grill it over charcoal, for the result is far superior.
   The dish may be prepared over 2 consecutive days.  On day one,
   prepare the dipping sauce and condiments.  The Vegetable Platter and
   shrimp paste can be assembled the following day. Fresh sugar cane may
   be obtained at Caribbean markets; canned sugar cane is available at
   Asian grocery stores. Prepare the roasted rice powder, scallion oil,
   crisp-fried shallots and roasted peanuts. Set aside. Shell and devein
   the shrimp. Sprinkle the salt over the shrimp and let stand for 20
   minutes.  Rinse the shrimp thoroughly with cold water. Drain and
   squeeze between your hands to remove excess water.  Dry thoroughly
   with paper towels.  Coarsely chop the shrimp. Boil the pork fat for
   10 minutes.  Drain and finely dice. In a food processor, combine the
   shrimp, garlic, shallots and sugar. Process until the shrimp paste
   pulls away from the sides of the container, stopping as necessary to
   scrape down the sides.  The paste should be very fine and sticky. Add
   the pork fat, roasted rice powder, fish sauce and black pepper to
   taste to the processor. Pulse briefly, only enough to blend all of
   the ingredients. Cover and refrigerate. Meanwhile, prepare the Peanut
   Sauce and Vegetable Platter. Cover the rice papers with a damp towel
   and a sheet of plastic wrap; keep at room temperature until needed.
   Peel the fresh sugar cane; cut crosswise into 4-inch sections. 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.  Oil your fingers. Pick up and mold about 2 tablespoons of the
   shrimp paste around and halfway down a piece of fresh sugar cane.
   Leave about 1 1/2 inches of the sugar cane exposed to serve as a
   handle. (If using canned sugar cane, there is no need to leave a
   handle. The skewers will serve as handles.) Press firmly so that the
   paste adheres to the cane. Proceed until you have used all the shrimp
   paste. Prepare a charcoal grill or preheat the oven to broil.
   Meanwhile, steam the noodles, then garnish with the scallion oil,
   crisp-fried shallots and ground roasted peanuts. Keep warm.  Pour the
   peanut sauce into individual bowls and place the Vegetable Platter
   and rice papers on the table. Grill the shrimp paste on the sugar
   cane over medium coals, turning frequently. Or Broil, on a baking
   sheet lined with foil, under the broiler, about 6 inches from the
   heat, for 3 minutes on each side, or until browned. Transfer to a
   warm platter. 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.  Different ingredients from the Vegetable Platter, some
   noodles and a piece of the shrimp paste, which has been removed from
   the sugar cane, are added.  The rice paper is then roiled up to form
   a neat package.  The roll is dipped in the Peanut Sauce and eaten out
   of hand. The remaining sugar cane may be chewed. Note: If both types
   of sugar cane are unavailable, use skewers.  Shape the shrimp paste
   into meatballs and thread 3 or 4 on each skewer. Yield: 4 to 6
   servings. From “The Foods of Vietnam” by Nicole Rauthier. Stewart,
   Tabori & Chang. 1989. Posted by Stephen Ceideberg; May 24 1993.
  
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