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| Shrimp Mousse Wrapped Sugarcane |
Viet Nam News
with chef Trinh Tuan Cuong from JW Marriott Hotel Hanoi
Don’t miss out the authentic chao tom - shrimp mousse wrapped sugarcane, coming from the central of Viet Nam, prepared by chef Cuong from JW Marriott Hotel Hanoi. This versatile recipe can be deep-fried, baked or grilled. It’s a fun snack or appetizer, after trying the shrimp mousse, you can chew on the sugarcane stick afterwards!
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Ingredients: serves 4
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1kg
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prawn, raw meat only
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50g
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fresh dill
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1 pcs
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fresh chili
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80g
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pork, diced
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3 tsp
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salt
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2 tsp
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white pepper
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1 tsp
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sugar
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2 tsp
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fish sauce
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1 pcs
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egg white
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½ tsp
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chicken powder
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2 pcs
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whole sugarcane, peeled
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Sliced star fruit, pineapple and mixed herbs (lettuce, mint, purple shiso leaf, corriander) to taste
Method:
- - Place all ingredients into a robot coupe and blend till smooth.
- - Separate into 60-80g portions.
- - Throw each portion on to the bench to remove the air bubbles.
- - Place oil onto hands and mold each portion onto the sugar cane.
- - Let rest for 10 min.
- - Cook on char grill until golden.
- - Serve with raw/dry rice paper, star fruit, pineapple, mixed herbs and dipping sauce.
You can savour and learn how to make the dish right now with the event Taste JW Cooking Class, organised every Saturday at JW Marriott Hotel Hanoi, 8 Do Duc Duc Road, Me Tri, South Tu Liem, Ha Noi. Tel: +84 38 335588. Facebook: www.facebook.com/jwmarriotthanoi.
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| Chef Trinh Tuan Cuong |
OVietnam