Chao Tom (Shrimp & Sugar Cane Rolls)
Submitted by petro
Authentic Vietnamese shrimp paste molded around sugar cane sticks, broiled until bright orange, and wrapped in rice paper with fresh mint, cilantro, and cucumber. Dipped in tangy nuoc cham sauce, these are a Southeast Asian street food classic.
YIELD
6 servingsPREP
25 minCOOK
20 minREADY
45 minIf you’ve never tried chao tom, get ready for one of Vietnam’s most addictive street food experiences.
Shrimp gets processed into a fluffy, seasoned paste with garlic, shallots, fish sauce, and toasted rice powder, then molded around sticks of sugar cane and broiled until the edges turn bright orange.
Peel the shrimp off the cane, wrap it in softened rice paper with lettuce, cucumber, mint, and cilantro, then dunk the whole thing into a fiery-sweet nuoc cham dipping sauce.
Then you chew on the sugar cane for a hit of natural sweetness. Don’t swallow it, just enjoy the juice.
Kitchen Tips
- Oil your hands before molding the shrimp paste. It’s sticky, and bare fingers will make a mess.
- Canned sugar cane works well and is much easier to find than fresh. Quarter each piece lengthwise for the right thickness.
- No sugar cane? Soak bamboo skewers or chopsticks in water overnight as a stand-in.
- The nuoc cham sauce can be made ahead and refrigerated. The flavors actually improve after a few hours.
- Brush the rice paper with water and wait for it to go soft and floppy before rolling. Dry rice paper will crack and tear.
Ingredients
Directions
Shell and devein the shrimp. Toss with salt; let sit for 10 minutes. Rinse with cold water; drain thoroughly. Blot dry. In a food processor, finely mince the garlic and shallots. Add sugar, pepper, toasted rice powder, fish sauce, and shrimp; process into a smooth paste.
With the machine running, pour the ice water through the feed tube; process until the shrimp is light and fluffy. Cover and refrigerate. Pour vegetable oil into a small bowl. Place a wire cooling rack on a baking sheet; brush with oil.
Cut the sugar cane lengthwise into quarters to make 12 long strips. Dip your fingers into the oil, then take about 2 tablespoons shrimp paste and evenly mold a 1-inch cylinder around a sugar cane strip, leaving 1 inch free at both ends.
Arrange the rolls on the rack diagonally, and keep them from touching each other.
Arrange the cucumber, mint and coriander leaves, and lettuce on a platter; set aside.
Broil the shrimp rolls about 6 inches from the heat, turning once, until the edges are bright orange and the filling feels firm to the touch, 2 to 3 minutes per side.
To serve, take a rice paper sheet and set it on a plate. Dip a pastry brush into a bowl of water. Brush the entire rice paper generously with water.
Let it sit until the paper is pliable and somewhat flimsy. Put a lettuce leaf on one end of the paper. Place a cucumber sliver, mint and coriander leaves on top of the lettuce.
Take a hot stick of sugar cane, break off the shrimp and place it on top of the vegetables. Begin rolling up the paper to enclose the filling; form it into the shape of a cylinder. Drip into the nuoc Cham Dipping Sauce. and take a bite, then chew on the sugar cane for the sweetness (do not swallow the sugar cane).
NUOC CHAM DIPPING SAUCE: Grind the garlic, chiles and sugar into a paste in a mortar, blender or mini-food processor. Stir in fish sauce, lime and water. Strain into a dipping bowl.
NOTE: If sugar cane is not available, use a skewer or inexpensive bamboo chopsticks. Soak them in water overnight before wrapping with shrimp paste.
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