越南甘蔗虾 Prawn on Sugar Cane (Chao Tom)

建彬大哥就要带大家去越南玩了！现在也有越来越多的人喜欢吃越南菜。

今天和明天就教大家一道非常著名的越南菜，甘蔗虾。这可是大人小孩都喜欢吃的一道菜，而且每次做的时候，可以多做一点收起来，客人来的时候，热一热就可以上桌了。

Nuoc Cham Sauce (Fish Sauce Dip) 鱼露沾酱
1. 1 teaspoon Asian chilli paste; 1 汤匙亚洲辣椒膏

2. 3 cloves garlic, peeled and finely chopped; 3 个蒜头，切碎

3. 60g sugar; 60克糖

4. 3 tablespoon fresh lime juice; 3 汤匙的酸柑汁

5. 1 tablespoon white vinegar, 1 汤匙的白醋

6. 3 tablespoon fish sauce; 3 汤匙的鱼露

7. 125ml water; 125毫升的水

8. ½ teaspoon salt; ½ 茶匙盐
将所有材料混合均匀即可。如要更顺滑的口感，可以将辣椒膏、蒜头、糖和水放进搅拌机搅拌。

材料：
虾泥 Prawn Paste

1. 450g Raw Prawn, shelled and deveined；450克虾，去壳剁碎
2. 1 Teaspoon Salt, 1 茶匙盐
3． 3 cloves garlic, peeled, 3 个蒜头，去膜
4． 3 shallots, peeled; 3 个红葱，去膜
5. 1 teaspoon sugar, 1 茶匙细砂糖
6． 1 egg white, lightly beaten; 1个蛋白，轻轻打散
7. 1 Tablespoon fish sauce; 1 汤匙鱼露
8. 1 Tablespoon corn flour; 1汤匙太白粉
9. ¼ Teaspoon freshly ground black pepper; ¼ 茶匙胡椒粒
10. 2 tablespoon plus vegetable oil(60ml); 2汤匙多蔬菜油，约60毫升
11． 2 15cm sugar cane 两支15公分长的甘蔗。

配料：

1． 150g cooked rice vermicelli; 150克米粉，烫熟
2． Spring onion oil, 葱油
3． 1 tablespoon crisp-fried shallots; 1汤匙炒翠的红葱
4． 300ml Nuoc Cham; 300毫升越南Nuoc Cham酱
5． 1 cucumber, thinly sliced; 1个黄瓜，切片
6． 30g coarsely chopped fresh coriander; 30克 切碎的香菜
7． 30g mint leaves, rinsed; 30克薄荷叶
8． 1 head butterhead lettuce; use only leaves; 1 牛油生菜，只用叶子12 rice paper, softened in water and cut into quarters; 12张米纸，沾湿切成1/4



做法：

1．在一个大盆里放入虾和盐，放在一旁20分钟后以冷水冲过，以厨房纸巾抹干。In a large mixing bowl, add the prawns and sprinkle with the salt. Set aside for 20 mins. Rinse the prawns under cold water and dry thoroughly with paper towel.
2．将虾、蒜头、红葱头及糖放进舂里舂一舂，直到变成泥膏状；再加入蛋白。Pound the prawns, garlic, shallots and sugar with a mortar and pestle until the mixture becomes sticky. Stir in the egg white. Alternatively, use a food processor.
3．加入鱼露、太白粉、黑胡椒粒和2汤匙的油，搅拌均匀。Add the fish sauce, corn flour, black pepper and 2 tablespoons oil to the paste and stir well to combine.
4．把甘蔗洗干净、削皮，将它切成方形宽高1公分约8公分长条状；大约8 条。If using fresh sugar cane, peel and split lengthwise into quarters for a total of 8 pieces.
5．把60毫升的油倒入一个小盘，让手指沾上油然后抓起约2汤匙的虾泥；将它裹在甘蔗中间，两端留2公分不要裹。重复的将其他的甘蔗裹上虾泥直到虾泥用完为止。Pour the 60mloil into a small dish. Oil your fingers and pick up about 2 tablespoons prawn paste. Mould it around the middle of the cane, leaving the ends exposed to serve as handles. Repeat until you have used all the prawn paste. Set aside.
6．起火准备炭烤甘蔗虾。以中火烤并随时翻面，烤到金黄色就可以了；大约5分钟。若家中没有烤炉，煎的也可以，但是味道会差一点。Start the Barbecue fire. Grill the sugar cane pieces over medium-hot and coals and turning often until golden but not browned, about 5 mins. Remove from fire and place on a platter.