VIETNAMESE GRILLED JUMBO SHRIMP ON SUGARCANE STICKS
These are so good! The sauce that accompanies them is a must (Vietnamese Dipping Sauce (Nuoc Cham)). Sugar cane is usually in the produce section of my grocery store and it is also sold in the Asian section in cans. Wonderful served on a bed of rice and drenched in the Dipping Sauce! Recipe adapted from grill master, Steven Raichlen.
Provided by NcMysteryShopper
Categories Vietnamese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a food processor, puree garlic, sugar, shallots, fish sauce, lime juice and pepper. Add lemongrass and the 1/4 cup of oil; process to a puree. Place shrimp in a large shallow container with lid and pour marinade over shrimp to cover. Cover and refrigerate for at least 2 1/2 hours.
- Light a grill.
- Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off marinade. Make a slit near the shrimp's tail and one near the head with a sharp knife. Thread a sugarcane stick through the slits; the shrimp should lie flat.
- Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side.
- Place shrimp on a serving platter and sprinkle with peanuts and cilantro.
- Serve the shrimp with the Vietnamese Dipping Sauce.
Nutrition Facts : Calories 276.3, Fat 19.4, SaturatedFat 2.6, Cholesterol 64.3, Sodium 1175.2, Carbohydrate 16.5, Fiber 1.2, Sugar 10.6, Protein 11.1
VIETNAMESE GRILLED SHRIMP - TOM CANG NUONG
Make and share this Vietnamese Grilled Shrimp - Tom Cang Nuong recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the onion, garlic, oil, and fish sauce in a bowl large enough to hold the shrimp.
- Add the shrimp, toss to coat evenly, and marinate, covered, at room temperature for 30 minutes.
- Soak the wooden skewers in water for 20-30 minutes.
- Prepare grill or preheat broiler.
- To prepare the dip, mix together the lime juice, pepper, salt, fish sauce, and sugar, in a small bowl, mixing well; adjust seasonings to taste (add a little water or sugar if dip seems too tart).
- Thread shrimp onto wooden skewers; lightly coat each finished skewer with oil or cooking spray, and place on grill over medium coals or heat (or place on pan under broiler), and cook approximately 5 minutes, turning once, or until shrimps are pink, firm, and slightly charred in spots.
- Serve shrimp with the dipping sauce.
- A good accompaniment would be steamed rice, or an Asian noodle dish.
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.
Provided by Nolita_Food
Categories Vietnamese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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).
- Form shrimp paste around sugar cane pieces, squeeze with oil until paste is tightly attached.
- Grill over medium charcoal heat until crisp and slightly browned.
- Garnish with cilantro, serve with chili and sweet and sour sauce.
VIETNAMESE DIPPING SAUCE (NUOC CHAM)
This sauce is delicious on just about anything including plain white rice. Wonderful on grilled shrimp. It is the sauce used for the Grilled Vietnamese Jumbo Shrimp on Sugarcane Sticks that I posted. Great recipe with many variations!
Provided by NcMysteryShopper
Categories Sauces
Time 10m
Yield 1 Cup
Number Of Ingredients 9
Steps:
- Peel carrot lengthwise with a vegetable peeler. Stack carrot slices and cut into very fine long julienne strips.
- In a bowl, mash the garlic with the sugar. Add remaining ingredients and carrot slices and mix well.
Nutrition Facts : Calories 164.1, Fat 0.1, Sodium 5673.2, Carbohydrate 37.7, Fiber 1.2, Sugar 30, Protein 4.7
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