Ingredients
-
10
-
1 - 2
-
1/2
-
1
-
1
-
2
-
8
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Shrimp Mousse on Sugar Cane (vietnamese Chao Tom), A traditional Hue dish, often present in big banquet such as weddings, holiday Many said it was exclusively an imperial dish in the 18-19 century Cook time doesn’t count marinate time , I’m giving you 5 stars for being the only person who posted this recipe so far I haven’t tried it yet, but I do love this dish When I was pregnant or nursing, we would go to an oriental restaurant for Christmas and I always got this dish Thanks for posting it!, A traditional Hue dish, often present in big banquet such as weddings, holiday Many said it was exclusively an imperial dish in the 18-19 century Cook time doesn’t count marinate time
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Steps
|
1
Done
|
Marinate Shrimp in Fish Sauce For at Least 20 Minutes. Wash Shrimp, Then Pound Into Paste With Salt, Sugar and Pepper (or Grind in Food Processor). |
|
2
Done
|
Form Shrimp Paste Around Sugar Cane Pieces, Squeeze With Oil Until Paste Is Tightly Attached. |
|
3
Done
|
Grill Over Medium Charcoal Heat Until Crisp and Slightly Browned. |
|
4
Done
|
Garnish With Cilantro, Serve With Chili and Sweet and Sour Sauce. |
