2 tablespoons vegetable oil
1 tablespoon cornstarch
16 oz canola oil, for frying
8 sugar cane pieces, 10 cm (4 in) long
Serve with these accompaniments:
Nouc mam
1 red chili, seeded and sliced
1 head butter lettuce
½ cup coriander leaves
1 cup mung bean sprouts, raw
1 cucumber, julienne
3 green onions, chopped
½ pk bun, blanched (fine, cold rice vermicelli noodles)
1 pk rice or tapioca rounds
Chopped peanuts
- Grind or pound shrimp with salt, sugar, and pepper.
- Make a thick slurry with the cornstarch and add this to the shrimp.
- Using some lightly-oiled saran wrap, place a 1/4 cup of the shrimp paste onto the wrap. Fold the wrap over and, using the sugar cane roll out into a thin rectangle.
- Unwrap and roll the shrimp paste around the sugar cane until tight.
- Fry in 325° oil until brown or lightly oil and grill over medium charcoal heat until crisp and slightly browned.
Serve with the above accompaniments.
Chao Tom is rolled like a summer or rice roll (or a burrito). Dip the rice/tapioca paper into some warm water and place on a damp cloth napkin. Place a couple of lettuce leaves on the paper and then follow with the rest of the accompaniments. Roll up and dip into the nouc mam (fish sauce) and enjoy!
Chefs tip:
Although the pounding is normally done in a mortar, you can use a blender or a food processor. If frying or grilling is not possible, oven bake at 190 0 C (375 0 F) for about 20 minutes.
