Chao Tom (Shrimp And Sugar Cane Rolls)

Shell and devein the shrimp. Toss with salt; let sit for 10 minutes. Rinse with cold water; drain thoroughly. Blot dry.

In a food processor, finely mince the garlic and shallots. Add sugar, pepper, toasted rice powder, fish sauce, and shrimp; process into a smooth paste.

With the machine running, pour the ice water through the feed tube; process until the shrimp is light and fluffy. Cover and refrigerate.

Pour vegetable oil into a small bowl. Place a wire cooling rack on a baking sheet; brush with oil.

Cut the sugar cane lengthwise into quarters to make equal long strips. Dip your fingers into the oil, then take about 2 tablespoons shrimp paste and evenly mold a 1-inch cylinder around a sugar cane strip, leaving 1 inch free at both ends.

Arrange the rolls on the rack diagonally, and keep them from touching each other.

Arrange the cucumber, mint and coriander leaves, and lettuce on a platter; set aside.

Broil the shrimp rolls about 6 inches from the heat, turning once, until the edges are bright orange and the filling feels firm to the touch, 2 to 3 minutes per side.

To serve, take a rice paper sheet and set it on a plate. Dip a pastry brush into a bowl of water. Brush the entire rice paper generously with water.

Let it sit until the paper is pliable and somewhat flimsy. Put a lettuce leaf on one end of the paper. Place a cucumber sliver, mint and coriander leaves on top of the lettuce.

Take a hot stick of sugar cane, break off the shrimp and place it on top of the vegetables. Begin rolling up the paper to enclose the filling; form it into the shape of a cylinder. Drip into the nuoc Cham Dipping Sauce and take a bite, then chew on the sugar cane for the sweetness (do not swallow the sugar cane).

NUOC CHAM DIPPING SAUCE: Grind the garlic, chilies and sugar into a paste in a mortar, blender or mini-food processor. Stir in fish sauce, lime and water. Strain into a dipping bowl.

NOTE: If sugar cane is not available, use a skewer or inexpensive bamboo chopsticks. Soak them in water overnight before wrapping with shrimp paste.