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The allied recipes for this rather complex operation follow in the
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next post. Although this dish can be baked in an oven, I strongly
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suggest you grill it over charcoal, for the result is far superior.
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The dish may be prepared over 2 consecutive days. On day one,
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prepare the dipping sauce and condiments. The Vegetable Platter and
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shrimp paste can be assembled the following day. Fresh sugar cane may
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be obtained at Caribbean markets; canned sugar cane is available at
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Asian grocery stores. Prepare the roasted rice powder, scallion oil,
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crisp-fried shallots and roasted peanuts. Set aside. Shell and devein
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the shrimp. Sprinkle the salt over the shrimp and let stand for 20
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minutes. Rinse the shrimp thoroughly with cold water. Drain and
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squeeze between your hands to remove excess water. Dry thoroughly
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with paper towels. Coarsely chop the shrimp. Boil the pork fat for
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10 minutes. Drain and finely dice. In a food processor, combine the
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shrimp, garlic, shallots and sugar. Process until the shrimp paste
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pulls away from the sides of the container, stopping as necessary to
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scrape down the sides. The paste should be very fine and sticky. Add
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the pork fat, roasted rice powder, fish sauce and black pepper to
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taste to the processor. Pulse briefly, only enough to blend all of
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the ingredients. Cover and refrigerate. Meanwhile, prepare the Peanut
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Sauce and Vegetable Platter. Cover the rice papers with a damp towel
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and a sheet of plastic wrap; keep at room temperature until needed.
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Peel the fresh sugar cane; cut crosswise into 4-inch sections. Split
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each section lengthwise into quarters. (if using canned sugar cane,
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split each section lengthwise in half only, then thread 2 pieces
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lengthwise onto a skewer.) Pour about 1/4 cup of oil into a small
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bowl. Oil your fingers. Pick up and mold about 2 tablespoons of the
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shrimp paste around and halfway down a piece of fresh sugar cane.
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Leave about 1 1/2 inches of the sugar cane exposed to serve as a
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handle. (If using canned sugar cane, there is no need to leave a
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handle. The skewers will serve as handles.) Press firmly so that the
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paste adheres to the cane. Proceed until you have used all the shrimp
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paste. Prepare a charcoal grill or preheat the oven to broil.
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Meanwhile, steam the noodles, then garnish with the scallion oil,
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crisp-fried shallots and ground roasted peanuts. Keep warm. Pour the
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peanut sauce into individual bowls and place the Vegetable Platter
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and rice papers on the table. Grill the shrimp paste on the sugar
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cane over medium coals, turning frequently. Or Broil, on a baking
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sheet lined with foil, under the broiler, about 6 inches from the
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heat, for 3 minutes on each side, or until browned. Transfer to a
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warm platter. To serve, each diner dips a rice paper round in a bowl
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of warm water to make it pliable, then places the paper on a dinner
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plate. Different ingredients from the Vegetable Platter, some noodles
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and a piece of the shrimp paste, which has been removed from the
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sugar cane, are added. The rice paper is then roiled up to form a
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neat package. The roll is dipped in the Peanut Sauce and eaten out of
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hand. The remaining sugar cane may be chewed. Note: If both types of
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sugar cane are unavailable, use skewers. Shape the shrimp paste into
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meatballs and thread 3 or 4 on each skewer. Yield: 4 to 6 servings.
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From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori &
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Chang. 1989. Posted by Stephen Ceideberg; May 24 1993.
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