Friday, January 3, 2014

Chao Tom (Shrimp Paste on Sugarcane)

Chao Tom (Shrimp Paste on Sugarcane)
1 lb. Shrimp
1 Sugarcane
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
Black Pepper
1/2 tsp. Salt
1 tsp. Sugar
1 tsp. Annatto Seed Oil
Frying Oil

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. Remove from toaster and serve as an appetizer.

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