Chao Tom

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Grilled Prawn Cane Sugar Wrap with Peanut Souce and Rice Paper

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Chao Tom
Chao Tom
Photo in booklet

For the Vietnamese original of this dish, prawn paste is pressed onto a piece of sugar cane that is then grilled. Unfortunately, it was impossible to obtain ripe and sweet sugar cane to give an authentic impression. Instead, I prepared a stuffing from glue rice and Spanish cane sugar syrup, which tasted much more authentic than unripe cane sugar.

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June 22nd, 2005
Comments? Suggestions? Corrections? You can drop me a line.
zpentrabvagiktu@theiling.de
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