Vietnamese Cha Tom
Vietnamese Cha Tom (Shrimp Patties) - shrimp, garlic, sugar, egg whites, rice powder, pepper.
Servings: 4 people
Calories: 192kcal
Ingredients
- 1 pound raw shrimp in shell, smaller shrimp preferred
- 4 cloves garlic
- 1 teaspoon rock sugar pounded to a powder or 1 teaspoon granulated sugar
- 2 egg whites beaten until frothy
- 1 tablespoon rice powder
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lard or cooking oil
Instructions
- Shell and devein the shrimp and rinse.
- Dry the shrimp thoroughly with paper towels, blotting many times until dry.
- Put the garlic, shrimp, rock sugar powder, rice powder, ground black pepper, lard into a food processor and blend well. Transfer the shrimp paste into a bowl.
- Beat the egg white with an electronic hand beater until frothy.
- Combine the shrimp paste with beaten egg white and blend well with hand.
- Divide the shrimp paste into 3 equal portions.
- On a flat surface, roll out 24 inches (60 cm) of clear plastic wrap and fold it into half.
- Put one portion of the shrimp paste at one end of the plastic wrap and roll them into a sausage as pictured above. Tie both ends with string.
- Bring a pot of water to boil and then boil the three shrimp sausage rolls for 5 minutes. Dish up and let cool.
- Remove the plastic wrap and cut the shrimp sausage into small pieces as pictured above.
- Pan-seared both sides of the shrimp patties until they turn light brown.
- Serve with toothpick and garnish with chopped scallion.
Notes
I learned step 8 above from Iron Chef America! This recipe makes a killer appetizer or hors d'oeuvres.
Nutrition
Serving: 4people | Calories: 192kcal | Carbohydrates: 2g | Protein: 25g | Fat: 8g | Cholesterol: 285mg | Sodium: 906mg | Sugar: 1g