Shrimp Mousse On Sugar Cane Vietnamese Chao Tom Recipes

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SHRIMP MOUSSE ON SUGAR CANE (VIETNAMESE CHAO TOM)



Shrimp Mousse on Sugar Cane (vietnamese Chao Tom) image

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

10 ounces shrimp, shell removed
1 -2 tablespoon fish sauce
1/2 teaspoon salt
1 teaspoon sugar
1 pinch pepper
2 tablespoons vegetable oil
8 pieces sugar cane, 4 inches long
1 red chile, seeded and sliced
1 cup sweet and sour sauce
1/2 cup cilantro

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.

SHRIMP MOUSSE ON SUGAR CANE (VIETNAMESE CHAO TOM)



Shrimp Mousse on Sugar Cane (Vietnamese Chao Tom) image

Provided by My Food and Family

Categories     Meal Recipes

Number Of Ingredients 10

10 ounces shrimp
12 tablespoons fish sauce
0.5 teaspoons salt
1 teaspoons sugar
1 pinches pepper
2 tablespoons oil
8 units sugar cane
0.5 cups cilantro
1 units red chili
1 cups sour sauce

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SHRIMP MOUSSE



Shrimp Mousse image

Fast and easy, delightful and gauranteed to please. Need to refrigerate to set mold. Recipe given by Janice Boehm

Provided by Southern Lady

Categories     Spreads

Time 13m

Yield 48 serving(s)

Number Of Ingredients 7

2 (6 ounce) cans baby shrimp
10 3/4 ounces tomato soup
1 (1/4 ounce) envelope unflavored gelatin
8 ounces cream cheese
1 cup mayonnaise
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped

Steps:

  • Drain shrimp and rinse well. Set aside.
  • Bring undiluted soup to a low boil (watch not to splatter).
  • Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
  • Beat cream cheese and mayonnaise together.
  • Add the tomato soup and beat mixing well.
  • Fold in celery and onion with a wooden spoon.
  • Fold in the shrimp, being careful not to break shrimp.
  • Pour into a nice mold and refrigerate for several hours or overnight.
  • Serve with party crackers that aren't heavily flavored.

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