The Spiced shrimp cakes on sticks of lemongrass | Chao tom is a spiced shrimp paste, is often wrapped around a small stick of sugar cane, then grilled or fried, so it looks much like a savory lollipop.The sugar cane caramelizes and gives a delicate sweetness to the shrimp paste. While fresh sugar cane can be found in Latino markets, lemongrass is often more readily available. Use halved lemongrass stalks for the sticks. When heated, the lemongrass imparts its unique perfume throughout the center of the shrimp cakes.
Serves 6
Ingredients:
12 lemongrass stalks
21⁄4lbs (1kg) large raw shrimp,
peeled and deveined
2 garlic cloves, finely chopped
11⁄4in (3cm) piece of fresh ginger,
finely chopped
2 fresh jalapeño chiles, seeded
and finely chopped
1 large egg white
1 tablespoon fish sauce such
as nuoc nam
juice of 1 lime
1 tablespoon rice flour
salt and freshly ground
black pepper
Method:
1. Trim the root end of the lemongrass, but leave the core, which will hold the stalk together. Cut the stems so that they are about 4–5in (10–12cm) long. (The remaining pieces can be used for another dish.) Remove the tough outer layer of the trimmed stalks, and cut the stalks in half through the core so there are 24 half-stems, held in place by the core. Set aside.
2. Put the shrimp, garlic, ginger, and chile into a food processor. Season well with salt and black pepper. Add the egg white, fish sauce, and rice flour, and blend to combine into a paste. Do not overwork—otherwise the mixture will become tough.
3. Fry a small piece of the mixture, taste it, and adjust the seasoning accordingly. Vietnamese dipping sauces for this sort of snack are often salty and sour; the shrimp meat will be quite sweet.
4. Preheat a ridged cast-iron grill pan over a high heat or heat a barbecue until hot. Roll the shrimp mixture into 24 balls, and press a prepared lemongrass stem into the center of each ball. Mold the paste with the palm of your hand around the stem like a lollipop.
5. Grill the shrimp cakes for about 2 minutes on each side, and serve with a Vietnamese dipping sauce such as the nuoc cham.
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| Spiced shrimp cakes on sticks of lemongrass recipe |
