Thursday 8 October 2015

Good Food Tasty

Advertisement


http://nyti.ms/1CM2jgS?pp=1

The hardest part about making Vietnamese shrimp on sugar cane, called chao tom, is finding the sugar cane. The shrimp part is easy: whirl together raw shrimp and seasonings in the food processor until you get a paste (or mousse, as some recipes euphemistically call the thick mix), then pat it on pieces of sugar cane and steam it before grilling or frying. (Photo: Andrew Scrivani for The New York Times)                                           Image:Source

Advertisement


No comments:

Post a Comment