Text 10392, 84 rader
Skriven 2007-01-11 22:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: What? 3
===============
 -=> Quoting Mark Lewis to Jim Weller <=-

 JW> He has a ton of others including hilarious accounts of his first
 JW> American Thanksgiving (first turkey, first time using the oven in
 JW> his apartment, MAJOR catastrophe) and his first encounter with an
 JW> aggressive and tattooed American girl in hot pants and a halter
 JW> top.

 ML> where can more of Tam's stories be found? if these are anything like
 ML> this "dog meat" one, they'll be really great!

I hope the author will be joining us here shortly. I have been
encouraging  him to check the echo out.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Shrimp Sausages With Nuoc Cham
Categories: Vietnamese, Grill, Shrimp
  Servings: 4

           FOR THE SHRIMP SAUSAGES:
      2 lb headless tiger shrimp,
           shelled, deveined, minced
      6 TB vegetable oil
      2 ts sugar
      1 c  toasted rice flour
  1 1/2 ts baking soda
      4    whole scallions, trimmed and
           minced
    1/2 ts freshly ground black pepper
           FOR THE NUOC CHAM:
    1/4 c  plus 2 tablespoons sugar
    2/3 c  fish sauce
    Juice of 1/2 lime
      2 lg garlic cloves, minced
      2 sm red Thai chiles, minced (or
    more, to taste)

Corinne Trang notes that this recipe is based on the classic Vietnamese
specialty, fresh shrimp pasted molded around sugarcane and grilled. She
adds a small amount of baking soda to give the shrimp a spongy texture.

To make the shrimp, combine the shrimp, 3 tablespoons of the oil, the
sugar, 1/3 cup of the rice flour, the baking soda, scallions, and pepper
and mix well. Cover and refrigerate for 30 minutes.

Put the remaining 2/3 cup toasted rice flour on a plate. Divide the
shrimp mixture into 32 equal portions and shape them into 2-inch long
sausages. Coat each lightly and evenly with the rice flour.

Prepare a medium-hot grill with charcoal for direct grilling. Brush the
sausages with the remaining 3 tablespoons of oil and grill, turning them
often, until crisp, golden, and cooked through, about 3 minutes total.
Serve with the Nuoc Cham for dipping.

To make the Nuoc Cham, whisk together the sugar, fish sauce, and lime
juice until the sugar is completely dissolved. Add the garlic and chiles
and let stand 30 minutes before serving. Yield: 6 to 8 servings of
sausages Heat Scale: Mild to medium

Who is Corinne Trang? Born in France's Loire Valley of a French mother
and a Cambodian- Chinese father, Trang was raised in Phnom Penh, Paris,
and New York. She has traveled extensively and studied culture and
cuisine throughout the United States, Europe, and Asia. Bolstered by her
multi-ethnic background, her deepest commitment is to exploring the
relationship between culture and food.

http://www.corinnetrang.com/

From: Shantihhh To: Gastronomique

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... How come we choose from 2 people for President & 50 for Miss America?
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