| 1 | The allied recipes for this rather complex operation follow in the next post. |
| 2 | Although this dish can be baked in an oven, i strongly suggest you grill it over charcoal, for the result is far superior. |
| 3 | The dish may be prepared over 2 consecutive days. |
| 4 | On day one, prepare the dipping sauce and condiments. |
| 5 | The vegetable platter and shrimp paste can be assembled the following day. |
| 6 | Fresh sugar cane may be obtained at caribbean markets; canned sugar cane is available at asian grocery stores. |
| 7 | Prepare the roasted rice powder, scallion oil, crisp-fried shallots and roasted peanuts. |
| 8 | Set aside. |
| 9 | Shell and devein the shrimp. |
| 10 | Sprinkle the salt over the shrimp and let stand for 20 minutes. |
| 11 | Rinse the shrimp thoroughly with cold water. |
| 12 | Drain and squeeze between your hands to remove excess water. |
| 13 | Dry thoroughly with paper towels. |
| 14 | Coarsely chop the shrimp. |
| 15 | Boil the pork fat for 10 minutes. |
| 16 | Drain and finely dice. |
| 17 | In a food processor, combine the shrimp, garlic, shallots and sugar. |
| 18 | Process until the shrimp paste pulls away from the sides of the container, stopping as necessary to scrape down the sides. |
| 19 | The paste should be very fine and sticky. |
| 20 | Add the pork fat, roasted rice powder, fish sauce and black pepper to taste to the processor. |
| 21 | Pulse briefly, only enough to blend all of the ingredients. |
| 22 | Cover and refrigerate. |
| 23 | Meanwhile, prepare the peanut sauce and vegetable platter. |
| 24 | Cover the rice papers with a damp towel and a sheet of plastic wrap; keep at room temperature until needed. |
| 25 | Peel the fresh sugar cane; cut crosswise into 4-inch sections. |
| 26 | Split each section lengthwise into quarters. |
| 27 | (if using canned sugar cane, split each section lengthwise in half only, then thread 2 pieces lengthwise onto a skewer). |
| 28 | Pour about ?cup of oil into a small bowl. |
| 29 | Oil your fingers. |
| 30 | Pick up and mold about 2 tablespoons of the shrimp paste around and halfway down a piece of fresh sugar cane. |
| 31 | Leave about 1 ?inches of the sugar cane exposed to serve as a handle. |
| 32 | (if using canned sugar cane, there is no need to leave a handle. |
| 33 | The skewers will serve as handles). |
| 34 | Press firmly so that the paste adheres to the cane. |
| 35 | Proceed until you have used all the shrimp paste. |
| 36 | Prepare a charcoal grill or preheat the oven to broil. |
| 37 | Meanwhile, steam the noodles, then garnish with the scallion oil, crisp-fried shallots and ground roasted peanuts. |
| 38 | Keep warm. |
| 39 | Pour the peanut sauce into individual bowls and place the vegetable platter and rice papers on the table. |
| 40 | Grill the shrimp paste on the sugar cane over medium coals, turning frequently. |
| 41 | Or broil, on a baking sheet lined with foil, under the broiler, about 6 inches from the heat, for 3 minutes on each side, or until browned. |
| 42 | Transfer to a warm platter. |
| 43 | To serve, each diner dips a rice paper round in a bowl of warm water to make it pliable, then places the paper on a dinner plate. |
| 44 | Different ingredients from the vegetable platter, some noodles and a piece of the shrimp paste, which has been removed from the sugar cane, are added. |
| 45 | The rice paper is then roiled up to form a neat package. |
| 46 | The roll is dipped in the peanut sauce and eaten out of hand. |
| 47 | The remaining sugar cane may be chewed. |
| 48 | Note: if both types of sugar cane are unavailable, use skewers. |
| 49 | Shape the shrimp paste into meatballs and thread 3 or 4 on each skewer. |
| 50 | Yield: 4 to 6 servings |
