Grilled Shrimp Quenelles on Sugar Cane Recipe

Serves/Makes: 12 quenelles

Ingredients:

• 1 pound shrimp (prawns), shelled and deveined
• 2 ounces pork fatback or 2 tablespoons vegetable oil
• 1 teaspoon sugar
• 1/3 cup rice flour
• 1 teaspoon baking powder
• 2 scallions, trimmed and minced coarse
• Sea salt and freshly ground black pepper
• 12 sugar can sticks, 1/4 inch thick by 3 inches only (optional)
• Nuoc Cham sauce (see the recipe below), to serve
• Table salad, to serve

How to cook Grilled Shrimp Quenelles on Sugar Cane:

• Mince the shrimp with the pork fatback (if using). Transfer the paste to a bowl and add the sugar, 2 tablespoons rice flour, baking powder, scallions, and salt and pepper to taste. (If not using pork fatback, add the oil at this time.) Mix until well combined.
• Divide the shrimp mixture into 12 equal portions and wrap a portion around each sugar can stick, leaving about 1/2 inch of cane visible at each end.
• If not using sugar cane, form portions into round patties about 1 inch in diameter.
• Put the remaining rice flour on a plate and dredge each shrimp quenelle in it.
• Grill over a barbecue (make sure the flames have subsided and the coals are red with white ashes) or on a well-oiled grill pan over medium-high heat until the shrimp mixture is cooked through (pink) and slightly golden, about 2 minutes per side.
• Serve the Grilled Shrimp Quenelles on Sugar Cane with nuoc cham sauce and table salad on the side.

Nuoc Cham Sauce Recipe

Nuoc Cham Sauce Ingredients:

• 1 clove garlic
• 1/2 fresh hot red chili pepper or 2 dried
• 2 heaping teaspoons granulated sugar
• 1/8 fresh lime
• 2 tablespoons nuoc mam (Vietnamese fish sauce)
• 2 1/2 tablespoons water, more if necessary

How to cook Nuoc Cham Sauce:

• Peel the garlic.
• Split the chili pepper down the center and remove the seeds and membrane. Cut into pieces and put into a mortar, together with the garlic and sugar.
• Pound into a paste.
• Squeeze the lime juice into the paste, then with a small knife remove the pulp from the lime section and add it as well.
• Mash this mixture and add the fish sauce and water.

Notes:
The Vietnamese Grilled Shrimp Quenelle on Sugar Cane recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Chao Tom.

Hints:
Although the pounding is normally done in a mortar, you can use a blender or a food processor. Crab is a good substitute for shrimp. If grilling is not possible, oven bake at 375°F (180°?) for about 20 minutes.

This recipe for Grilled Shrimp Quenelles on Sugar Cane serves/makes: 12 quenelles

The Vietnamese Grilled Shrimp Quenelles on Sugar Cane (Chao Tom) recipe is adopted from The Authentic Vietnamese Cooking by Corinne Trang.

Main Ingredient: Shrimp 
Preparation Method: Broiled/Grilled 
Cuisine: Vietnamese