Chả Tôm Trộn Sầu Đâu

Sadao and shrimp cake in tamarind sauce

1 pack frozen sadao
1 cup raw shrimp in the shell
1 clove garlic, minced
1 T tamarind paste
2 T sugar
fish sauce and pepper to taste
1 T vegetable oil

Shrimp Cake: Shell and devein the shrimp. Sprinkle some salt over the shrimp and let stand for 15'. Rinse throroughly, drain, and dry with papper towers. Finely chop the shrimp or use food processor to process the shrimp paste. Season with some fish sauce and black pepper.

Pan fry the shrimp cake on each side for 3-4 minutes or until browned. Transfer to a cutting board to cool off and slice.

Sadao: Remove wooden stem, wash and drain.
Add 3 cups of water in a small pan, bring to boil, add sadao and drain quickly. Set aside.

Tamarind Sauce: Put 1/3 cup of water and tamarind paste in a small saucepan, bring to boil. Add 1 T fish sauce, 2 T sugar, garlic and stir until the sugar dissolved.

Pour the sauce over shrimp cake and sadao.