Grilled Shrimp On Sugarcane (chao Tom) Recipe

Directions:

1. Make the Nuoc Cham Dipping Sauce by combining all the ingredients in a small bowl See Photo. Taste and adjust to your liking.
2. Coarsely chop the shrimp, then put them in a bowl. Add a generous 1/4 teaspoon of salt, the cornstarch, sugar, pepper, fish sauce, egg, garlic, and shallot. Transfer to a food processor and process just until a coarse paste forms. Transfer to a bowl, stir in the pork fatback, cover with plastic wrap, and set aside for 15 to 30 minutes. The mixture will stiffen as it sits.
3. You need about 30 sugarcane sticks cut in half (If using lemongrass, cut off 5 inch sections from the bottom, then quarter each one lengthwise.
4. Line bamboo steamer trays with parchment paper. Ready a pot of water for steaming.
5. Have a bowl of water near where you’re working, along with the shrimp paste and sugarcane sticks. Wet one hand, then use the free hand to roll paste in the palm of your hand into a ball then close your hand to make the paste adhere to the stick and surround it See Photo. Hold on to the sugarcane stick with your dry hand and turn the stick, all the while patting the paste with the wet hand to smooth out the surface. Set on the prepared steamer tray See Photo. Repeat to make more. Put overflow sticks on a plate.
6. Steam the shrimp sticks over boiling water for 3 to 4 minutes, until opaque, slightly puffed, and just cooked through. Transfer to a plate and set aside to cool. The shrimp sticks can be covered and refrigerated for 1 day; return them to room temperature for grilling.
7. Preheat a grill to medium-high. Meanwhile, brush some oil over each of the shrimp portion of each stick; this prevents sticking. Grill the shrimp sticks for 6 to 8 minutes, turning frequently, until the paste is sizzling and there’s some nice browning. Transfer to a serving plate and present with the dipping sauce.