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1
Shell and devein the shrimp.
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2
Toss with salt; let sit for 10 minutes.
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3
Rinse with cold water; drain thoroughly.
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4
Blot dry.
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5
In a food processor, finely mince the garlic and shallots.
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6
Add sugar, pepper, toasted rice powder, fish sauce, and shrimp; process into a smooth paste.
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7
With the machine running, pour the ice water through the feed tube; process until the shrimp is light and fluffy.
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8
Cover and refrigerate.
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9
Pour vegetable oil into a small bowl.
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10
Place a wire cooling rack on a baking sheet; brush with oil.
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11
Cut the sugar cane lengthwise into quarters to make 12 long strips.
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12
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.
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13
Arrange the rolls on the rack diagonally, and keep them from touching each other.
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14
Arrange the cucumber, mint and coriander leaves, and lettuce on a platter; set aside.
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15
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.
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16
To serve, take a rice paper sheet and set it on a plate.
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17
Dip a pastry brush into a bowl of water.
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18
Brush the entire rice paper generously with water.
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19
Let it sit until the paper is pliable and somewhat flimsy.
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20
Put a lettuce leaf on one end of the paper.
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21
Place a cucumber sliver, mint and coriander leaves on top of the lettuce.
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22
Take a hot stick of sugar cane, break off the shrimp and place it on top of the vegetables.
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23
Begin rolling up the paper to enclose the filling; form it into the shape of a cylinder.
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24
Drip into the nuoc Cham Dipping Sauce.
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25
and take a bite, then chew on the sugar cane for the sweetness (do not swallow the sugar cane).
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26
NUOC CHAM DIPPING SAUCE: Grind the garlic, chiles and sugar into a paste in a mortar, blender or mini-food processor.
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27
Stir in fish sauce, lime and water.
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28
Strain into a dipping bowl.
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29
NOTE: If sugar cane is not available, use a skewer or inexpensive bamboo chopsticks.
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30
Soak them in water overnight before wrapping with shrimp paste.
