Monday, January 6, 2014
Bun Chao Tom (Shrimp Paste on Sugarcane with Vermicelli Noodles)
1 lb. Shrimp
1 small piece Pork Fat
1 cup chopped Green Onion
1/4 cup chopped Garlic
1 Tbsp. Tapioca Starch
1 tsp. Alsa Baking Powder
1/8 tsp. Mushroom Seasoning
1/2 tsp. Salt
1 tsp. Sugar
1 tsp. Annatto Seed Oil
1 package Vermicelli Noodles
Dipping Fish Sauce
Pickled Daikon and Carrots
Cut Sugarcane into 4 inch long sticks. Put in a bowl and set aside.
Peel 1 lb. Shrimp, pat it dry with a towel. Put it in a bowl and set aside.
Boil the piece of Pork Fat for about 1-2 minutes. Remove from heat and cut into small pieces. Put in a bowl and set aside.
Put in a food processor 1/4 cup chopped Garlic, 1 cup chopped Green Onions, Pork Fat, Shrimp, 1 Tbsp. Tapioca Starch, 1 tsp. Alsa Baking Powder, 1/2 tsp. Salt, 1 tsp. Sugar, 1/8 tsp. Mushroom Seasoning, and Black Pepper.
Blend until it becomes a paste texture. Turn off food processor and Add in 1 tsp. Annatto Seed Oil. Blend for another 1-2 minutes.
Oil your hands, then take some Shrimp paste and wrap around the Sugarcane. Place on a plate. Repeat until you use up all the Shrimp paste and Sugarcane.
In a large pan add in Frying Oil. Put 1 Garlic Clove in the pan. When it starts to form bubbles around the Garlic, add in the Shrimp with Sugarcane. Fry until slightly brown. Remove from oil, place on a rack.
Put it in a toaster for another 10-15 minutes. After 10-15 minutes remove from toaster and set aside.
Using a pan, boil 1 package of Vermicelli Noodles. Boil for about 7 minutes or until soften. Drain out and rinse with cold water. Shuffle and set aside.
To assemble, in a bowl add in some Vermicelli Noodles. Add in some Bean Sprouts. Add in some Fresh Herbs. Remove the Shrimp from the Sugarcane and cut into pieces.
To serve add in some Pickled Daikon and Carrots and Dipping Fish Sauce.