Clay's Kitchen : Nấu Ăn Việt Nam (Vietnamese Recipes)

Nấu Ăn Việt Nam (Vietnamese Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Cháo Tôm (Shrimp and Minced Pork on Sugar Cane)

Recipe from: Vietnamese Recipes
Servings: 4 to 5

1 tablespoon, dried shrimps (optional)
225 grams peeled shrimps
175 grams pork, minced
1 small onion, finely chopped
2 tablespoons, coriander leaves, finely chopped
¼ teaspoon each, salt and pepper
15 ml nước mắm (fish sauce) sauce
1 egg, beaten
4 x 15 cm 6 in length, sugar cane or bamboo skewers
plain flour or cornflour (optional)
vegetable oil for deep frying (optional)
webb lettuce

If using dried shrimps, soak for about 1 hour in warm water. Squeeze out excess water and chop finely. Wash the fresh shrimps and chop finely. Put the minced pork into a large bowl. Add the onion, coriander, fresh and dried shrimps, salt and pepper and nuoc mam sauce. Pour the egg into the pork and shrimp mixture and mix well with your hand. The mixture should come together so that it can be moulded around the lengths of sugar cane or around bamboo skewers. It it is too runny, sift a little plain flour or cornflour into the mixture. Peel the sugar cane, leaving 2.5cm of the green covering on at each end, or 5cm at one end. Mould the mixture on to the peeled part of the sugar cane. Grill the sticks under a moderately hot grill, turning to ensure evenness in the cooking. Make sure that the sugar cane does not burn. Alternatively, deep fry in hot oil for 4 to 5 minutes. Serve on a bed of lettuce. The sugar cane should be chewed or sucked as you eat the shrimp and pork.

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