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The allied recipes for this rather complex operation follow in the next post.
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Although this dish can be baked in an oven, I strongly suggest you grill it over charcoal, for the result is far superior.
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The dish may be prepared over 2 consecutive days.
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On day one, prepare the dipping sauce and condiments.
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The Vegetable Platter and shrimp paste can be assembled the following day.
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Fresh sugar cane may be obtained at Caribbean markets; canned sugar cane is available at Asian grocery stores.
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Prepare the roasted rice pwdr, scallion oil, crisp-fried shallots and roasted peanuts.
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Set aside.
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Shell and devein the shrimp.
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Sprinkle the salt over the shrimp and let stand for 20 min.
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Rinse the shrimp thoroughly with cool water.
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Drain and squeeze between your hands to remove excess water.
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Dry thoroughly with paper towels.
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Coarsely chop the shrimp.
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Boil the pork fat for 10 min.
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Drain and finely dice.
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In a food processor, combine the shrimp, garlic, shallots and sugar.
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Process till the shrimp paste pulls away from the sides of the container, stopping as necessary to scrape down the sides.
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The paste should be very fine and sticky.
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Add in the pork fat, roasted rice pwdr, fish sauce and black pepper to taste to the processor.
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Pulse briefly, only sufficient to blend all of the ingredients.
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Cover and chill.
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Meanwhile, prepare the Peanut Sauce and Vegetable Platter.
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Cover the rice papers with a damp towel and a sheet of plastic wrap; keep at room temperature till needed.
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Peel the fresh sugar cane; cut crosswise into 4-inch sections.
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Split each section lengthwise into quarters.
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(if using canned sugar cane, split each section lengthwise in half only, then thread 2 pcs lengthwise onto a skewer.)
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Pour about 1/4 c. of oil into a small bowl.
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Oil your fingers.
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Pick up and mold about 2 Tbsp.
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of the shrimp paste around and halfway down a piece of fresh sugar cane.
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Leave about 1 1/2 inches of the sugar cane exposed to serve as a handle.
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(If using canned sugar cane, there is no need to leave a handle.
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The skewers will serve as handles.)
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Press firmly so which the paste adheres to the cane.
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Proceed till you have used all the shrimp paste.
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Prepare a charcoal grill or possibly preheat the oven to broil.
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Meanwhile, steam the noodles, then garnish with the scallion oil, crisp-fried shallots and grnd roasted peanuts.
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Keep hot.
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Pour the peanut sauce into individual bowls and place the Vegetable Platter and rice papers on the table.
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Grill the shrimp paste on the sugar cane over medium coals, turning frequently.
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Or possibly Broil, on a baking sheet lined with foil, under the broiler, about 6 inches from the heat, for 3 min on each side, or possibly till browned.
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Transfer to a hot platter.
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To serve, each diner dips a rice paper round in a bowl of hot water to make it pliable, then places the paper on a dinner plate.
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Different ingredients from the Vegetable Platter, some noodles and a piece of the shrimp paste, that has been removed from the sugar cane, are added.
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The rice paper is then roiled up to create a neat package.
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The roll is dipped in the Peanut Sauce and eaten out of hand.
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The remaining sugar cane may be chewed.
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Note: If both typesof sugar cane are unavailable, use skewers.
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Shape the shrimp paste into meatballs and thread 3 or possibly 4 on each skewer.
