Chạo Tôm

Grilled Shrimp Paste On Sugar Cane

1 lb raw shrimp in shell
2 ounces pork fat (optional)
1 egg white
2 cloves garlic, minced
2 scallions (white head only), crushed
1/2 T sugar
salt and grounded white pepper to taste
1 can (12 ounces) sugar cane in light syrup

Shell and devain shrimp, sprinkle salt over and let stand for 15 minutes, rinse and dry.

Boil the pork fat for 5 minutes, drain and finely dice.

Put shrimp, garlic, scallion, egg white, sugar, salt and pepper in a food processor. Process until the paste is fine and sticky. Add pork fat and mix well. If not using pork fat, add 1 T vegetable oil and mix well.

Split each section of the sugar cane lengthwise into quarters (or in half). Oil your fingers. Mold the paste onto the sugar cane, leave about 1 inch each end of the sugar cane exposed to serve as a handle. Press firmly so that the paste adheres to the cane.

You can grill over medium charcoal for 6-7 minutes, or broil in the oven until browned, or pre-steam for 3 minutes (until the color turns pink) then pan-fry them for 3 more minutes.

Served with peanut sauce:
1/4 cup hoisin sauce
1/4 cup chicken broth
1/2 T tamarind paste, soak in warm water, remove seeds and pouches
1 T peanut butter
Siracha chili sauce
2 T roasted peanuts, finely crushed
sugar to taste

Combine hoisin sauce, chicken broth, tamarind juice, peanut butter in a small sauce pan, stir well and bring to boil over medium heat. Add sugar to taste.
Top with ground peanuts and chili sauce.