Text 9675, 93 rader
Skriven 2014-02-09 05:53:00 av Dave Drum (73307.cooking)
Ärende: Chile 5394
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp on Crab Legs (Cang Cua Boc Tom)
 Categories: Oriental, Seafood, Chilies, Citrus
      Yield: 10 Servings
 
     10    Crab legs
           +=OR=+
           Several hard shell crabs
           Shrimp paste; prepared as
           - for Shrimp on Sugar Cane
    1/4 c  Vegetable oil

MMMMM-------------------------NUOC CHAM------------------------------
      1 cl Garlic
    1/2    Fresh hot red chile
           +=OR=+
      2    Dried hot red chilies
      2 ts (heaping) granulated sugar
    1/8    Fresh lime
      2 tb Fish sauce (nuoc mam)
  2 1/2 tb Water; more if necessary
 
  Here we have a party dish that will bring out "oohs" and
  "ahs" from your guests on sight - and a repeat performance
  on taste.
  
  Crab claws, alone, are sometimes available in fish stores.
  If they aren't, boil several hard shell crabs and use the
  claws; you can use the bodies in many other dishes.
  
  The crab claws in fish stores are already partially peeled
  and serve not only as a handle but are edible as well. If
  you prepare your own claws, peel the upper section around
  which you mold the shrimp paste.
  
  Boil the crab legs or crabs for about 10 minutes, then
  drain and cool; remove the claws from the crabs, if using,
  and reserve the bodies for another purpose.
  
  Have the shrimp paste ready; preheat the oven to
  350øF/175øC.
  
  Pour the oil into a bowl. Dip your fingers into the oil
  and pick up 2 tablespoons of the shrimp paste. Mold it
  into an oval around and halfway down the crab claw,
  covering the part of the claw where it was attached to the
  body; this will leave a claw tip extended to serve as a
  handle. Place the claws on a baking sheet and bake in the
  preheated oven for 30 minutes.
  
  Serve with Nuoc Cham and watercress.
  
  NUOC CHAM: This exciting sauce is almost always served at
  Vietnamese meals, just a Westerners serve salt and pepper.
  It's base is nuoc mam (bottled fish sauce). Freshly
  prepared, it is a constant delight, and so addictive to
  Western palettes that it will appear with meals other than
  Vietnamese. To best appreciate the results of its superb
  blending qualities at the table, use it sparingly at
  first, gradually adding more until the result is just
  right for your palate.
  
  Peel the garlic. Split the chile pepper down the center
  and remove the seeds and membrane. Cut into pieces and put
  into a mortar, together with the garlic and sugar. Pound
  into a paste. Squeeze the lime juice into the paste, then
  with a small knife remove the pulp from the lime section
  and add it as well. Mash this mixture and add the fish
  sauce and water.
  
  NOTE: If you find this a trifle strong at first, dilute it
  with an additional 1/2 tablespoon of water.
  
  NOTE: In Vietnam, this dish is always barbecued over
  charcoal. If you wish to prepare it this way, cook for 10
  minutes on each side.
  
  Makes 10 servings.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and
  Gloria Zimmerman, Barron's, 1979.
  
  Posted by Stephen Ceideberg; May 24 1993.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Eat breakfast like a king, lunch like a prince, and dinner like a pauper.
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)