I want to try some of that!!

how do you eat that? all the sugarcane I ever ate, and it has been an impressive amount I'm afraid, was only chewed and chewed and all the sweet sucked out of it, then the fibers spit out. So I am confused. But very hungry. 'Cause shazam that looks yummy!
:0)

Darn, it does look yummi, i'm looking it up to find out about it.

Called Cho Tom, it is a Viet Namese recipe, and here it is:


Chao Tom
Shrimp mousse on fresh sugar cane
Printable version of this Shrimp mousse recipe (word doc).

Yield: 4-6 Servings

Ingredients:

16 oz shrimp, minced

½ teaspoon salt

1 teaspoon sugar

Pinch of pepper

2 tablespoons vegetable oil

1 tablespoon cornstarch

16 oz canola oil, for frying

8 sugar cane pieces, 10 cm (4 in) long


Serve with these accompaniments:

Nouc mam

1 red chili, seeded and sliced

1 head butter lettuce

½ cup coriander leaves

1 cup mung bean sprouts, raw

1 cucumber, julienne

3 green onions, chopped

½ pk bun, blanched (fine, cold rice vermicelli noodles)

1 pk rice or tapioca rounds

Chopped peanuts


Grind or pound shrimp with salt, sugar, and pepper.
Make a thick slurry with the cornstarch and add this to the shrimp.
Using some lightly-oiled saran wrap, place a 1/4 cup of the shrimp paste onto the wrap. Fold the wrap over and, using the sugar cane roll out into a thin rectangle.
Unwrap and roll the shrimp paste around the sugar cane until tight.
Fry in 325° oil until brown or lightly oil and grill over medium charcoal heat until crisp and slightly browned.
Serve with the above accompaniments.

Chao Tom is rolled like a summer or rice roll (or a burrito). Dip the rice/tapioca paper into some warm water and place on a damp cloth napkin. Place a couple of lettuce leaves on the paper and then follow with the rest of the accompaniments. Roll up and dip into the nouc mam (fish sauce) and enjoy!


Chefs tip:

Although the pounding is normally done in a mortar, you can use a blender or a food processor. If frying or grilling is not possible, oven bake at 190 0 C (375 0 F) for about 20 minutes.

Instead of frying or grilling (as the above recipe states) the picture is of my Chao Tom just after steaming. Once people showed up to our BBQ I'd throw a few on to char it a little and then served it hot off the grill. I spaced it out so everyone had some, but I know some people would have eaten much more if I put the whole plate out at once.