Yield: About 50
Ingredient Amount
Pork fat, cut small dice 8 oz.
Peanut oil, aromatic 1 Tbsp.
Shallots, minced 8 ea.
Shrimp 31-35 count, peeled
and deveined, patted dry
chopped roughly 3 lb.
Fish sauce 8 tsp.
Sugar 4 Tbsp.
Garlic, minced 4 tsp.
Egg 4 ea.
White pepper, ground 1 tsp.
Cornstarch 8 Tbsp.
Baking powder 1 tsp.
Scallions, thinly sliced 4 ea.
Sugar cane, fresh As needed
Mise en Place
1. Boil the pork fat in water for about 10 minutes, drain, cool, reserve. Sweat shallots in peanut oil. Transfer pork fat and shallots to mixing bowl and cool to room temperature. Pat ingredients dry with paper towels before proceeding.
2. To bowl, add shrimp, fish sauce, sugar, garlic, egg, ground white pepper, cornstarch and baking powder. Mix well to evenly coat shrimp and ingredients.
3. Transfer mixture to food processor work bowl.
4. Pulse until smooth paste is achieved. Do not over mix as the paste will toughen. Scrape the work bowl clean and transfer to mixing bowl, stir in the scallions.
5. Pan-steam 1 oz. patty to taste test with chef. Adjust as necessary.
6. Cut the sugar canes lengthwise, each piece no larger than ½-inch diameter.
7. With wet hands, take about 1 tablespoon of the shrimp paste and form into a ball. Flatten the paste and place a sugar cane on it. Wrap the paste around the cane, making the paste about ½” thick and leaving ½” exposed cane on both ends to use for handles. Press paste against cane so it will stick. With moist hands, smooth the surface. Set aside in a perforated hotel pan lined, oiled parchment. Finish molding all the paste onto the sugar cane pieces and place them in the perforated pan.
8. Steam the shrimp paste on the sugar cane in a perforated hotel pan lined with oiled parchment for 3-5 minutes.
At Service
1. Grill the shrimp paste until the skin is lightly browned, about 2-3 minutes on each side. Brush with scallion oil before plating.
-Scallion Oil
Yield: 10 portions
Ingredient Amount
Vegetable oil ½ Cup
Scallions, thinly sliced ½ Cup
Method
1. Combine and heat until scallions begin to sizzle.
2. Remove from heat, cool.
3. Puree in blender until bright green and smooth