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Ingredients: 1/8 Quart(s) milk 1 Pound(s) Shrimp, shelled and deveined 326/625 Pound(s) cheddar cheese 2 Teaspoon(s) Salt 1 27/625 Pound(s) uncooked rice white rice 2 Garlic cloves 1 Pound(s) ground beef 2 Shallots 1 Can(s) cream of mushroom soup 2 Teaspoon(s) Sugar 1 Ounce(s) frozen peas 1/4 Teaspoon(s) Black pepper 1 Tablespoon(s) Toasted rice powder 1 Tablespoon(s) Fish sauce (nuoc mam) 2 Tablespoon(s) Ice water 3 6" long sugar cane sections 1 Cucumber, peeled and cut 1 Cup(s) Fresh mint leaves 1 Cup(s) Fresh coriander leaves 12 red leaf lettuce leaves 12 8" round dried rice papers 2 Fresh Serrano chiles 6 Tablespoon(s) Fish sauce (nuoc man) 4 Tablespoon(s) Fresh lime juice 6 Tablespoon(s) water Directions: The Vietnamese use a small indoor earthen stove fueled with coal set on the table to simmer, boil and barbecue. I have broiled this dish in an oven, with excellent results. Sugar cane makes this recipe visually exciting and exotic. Its sweetness subtly melts into the shrimp paste. Sugar cane comes fresh and canned in better Asian markets; the former is scarce and very expensive. Check with the grocery clerk to make certain that you are buying the 6- to 7-inch long stalks, not the cubes. The recipe serves well as a buffet appetizer or as a first course for a dinner party. Shell and devein the shrimp. Toss with salt; let sit for 10 minutes. Rinse with cold water; drain thoroughly. Blot dry. In a food processor, finely mince the garlic and shallots. Add sugar, pepper, toasted rice powder, fish sauce, and shrimp; process into a smooth paste. With the machine running, pour the ice water through the feed tube; process until the shrimp is light and fluffy. Cover and refrigerate. Pour vegetable oil into a small bowl. Place a wire cooling rack on a baking sheet; brush with oil. Cut the sugar cane lengthwise into quarters to make 12 long strips. Dip your fingers into the oil, then take about 2 tablespoons shrimp paste and evenly mold a 1-inch cylinder around a sugar cane strip, leaving 1 inch free at both ends. Arrange the rolls on the rack diagonally, and keep them from touching each other. Arrange the cucumber, mint and coriander leaves, and lettuce on a platter; set aside. Broil the shrimp rolls about 6 inches from the heat, turning once, until the edges are bright orange and the filling feels firm to the touch, 2 to 3 minutes per side. To serve, take a rice paper sheet and set it on a plate. Dip a pastry brush into a bowl of water. Brush the entire rice paper generously with water. Let it sit until the paper is pliable and somewhat flimsy. Put a lettuce leaf on one end of the paper. Place a cucumber sliver, mint and coriander leaves on top of the lettuce. Take a hot stick of sugar cane, break off the shrimp and place it on top of the vegetables. Begin rolling up the paper to enclose the filling; form it into the shape of a cylinder. Drip into the nuoc Cham Dipping Sauce,. and take a bite, then chew on the sugar cane for the sweetness (do not swallow the sugar cane). NUOC CHAM DIPPING SAUCE: Grind the garlic, chiles and sugar into a paste in a mortar, blender or mini-food processor. Stir in fish sauce, lime and water. Strain into a dipping bowl. NOTE: If sugar cane is not available, use a skewer or inexpensive bamboo chopsticks. Soak them in water overnight before wrapping with shrimp paste. Makes 12 rolls or serves 6.
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Common walnuts are especially good in this recipes. Never a failure. Note: Taffy should be cooked to hard ball stage. Pulling can begin when it cools enough to h Shrimp balls In a deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 375F degrees. Meanwhile, in a food processor bowl with metal blade, combine shrimp, water chestnuts, cornstarch, onions, sherry, gingerroot and salt; process until finely chopped Garlic shrimp tapas Add oil to large cold pan. Add the garlic and place pan over medium heat. Toast garlic until golden. Add the chili flakes and shrimp. Cook until pink and slightly firm. Add the paprika and cook for a few seconds. Add the sherry and simmer for another Easy cabbage rolls Remove 10 outer leaves of cabbage. Cover leaves with boiling water; cover and let stand 10 minutes. Drain well. Combine 1/2 cup tomato sauce and next 7 ingredients, mixing well. Place 1/2 cup meat mixture in center of each cabbage leaf. 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Grind all of the ingredients and bread i Barbecued shrimp & chicken Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing the grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, a Papaya shrimp tumble In a bowl, mix lime juice, cilantro, onion, jalapeno, and sugar. Stir in papaya and shrimp, and fish sauce to taste. Pour into shallow dish and surround with lettuce leaves. Scoop papaya mixture into lettuce cups and hold to eat. Shrimp tempura cocktail Poured carefully side by side into a cocktail glass, tomato puree and avocado puree make a colorful dip for the lightly battered and quickly deep-fried shrimp. For tomato-chipotle puree: Heat oil in large skillet over medium-high heat. Add onion; saut unt Brown and serve rolls #2 Combine yeast, warm water, and 1/4 teaspoon sugar and let stand until frothy. Stir to make sure all yeast is dissolved. Combine milk, 1/4 cup sugar, egg, butter, salt, yeast mixture, potato flakes, and half of flour, mix well until dough begins to become Shrimp etoufee Cantonese shrimp place all ingredients (except shrimp) in your slow cooker. turn to high for three hours. turn your slow cooker off. add the shelled and devained shrimp to the sauce, stir and cover and let stand for 10 minuets. shrimp should have curled and turned pink Brown sugar and soy marinated roast pork tenderloin In a shallow nonreactive dish, combine all the marinade ingredients. Add the tenderloins and turn to coat them. Cover and marinate in the refrigerator for at least 2 hours, or overnight. Preheat the oven to 425 degrees. Remove the tenderloins from the mar Marinated gingered shrimp ook shrimp as directed on package; drain. Arrange shrimp in single layer in glass or plastic container, 12x7 1/2 x2 inches. Heat soy sauce to boiling; add gingerroot. Reduce heat; simmer uncovered until most of the liquid is absorbed, about 5 minutes.