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Ingredients
  raw shrimp2 lbs
   kosher salt 1/4 tsp
 garlic2 1/2 tbsp
finely minced
 shallot1 large
finely minced
 sugar1 tbsp
 baking powder2 tsp
 fish sauce 1/4 cup
 ground white pepper 1/2 tsp
 rice bran oil2 tbsp
 egg white2 each
beaten until frothy
 corn starch3 tbsp
 green onions or Chinese garlic chives1 cup
finely chopped
 sugar 3/4 cup
 rice vinegar 1/4 cup
 water 1/4 cup
 finely minced garlic1 tbsp
 crushed red pepper flakes1 tsp
 sambal (garlic chili sauce)1 tbsp
 cornstarch1 tbsp
 cold water1 tbsp
 salt 1/2 tsp
 Sugar cane

cookware

Fry Pot - Fry Oil
spider
#40 or #50 scoop
For the Shrimp
1
Salt the shrimp and let sit for about 10 minutes, rinse with cold water. Pat dry thoroughly with paper towels, making sure to REMOVE AS MUCH MOISTURE AS POSSIBLE.
2
Put the shrimp, garlic, salt, sugar, baking powder, fish sauce, white pepper, oil into a food processor and blend well to form a smooth paste. Transfer the shrimp paste into a bowl.
3
Beat the egg white with an electronic hand beater until frothy, but not into soft peaks. Combine the shrimp paste with beaten egg white, corn starch and green onions and mix well.
4
Chill in the refrigerator for 30 minutes. Afterwards, scoop them using a level #40 scoop OR heaping #50 scoop.
5
Note: The shrimp paste should have a "meatball-ground-meat" consistency. If it's too wet, add another tbsp. of corn starch and roll the finished product in panko breadcrumbs to hold it better.
For the Sauce
6
Add all ingredients except cornstarch, water and salt into a sauce pot over medium-high heat. When the mixtures starts to boil, bring it down to a simmer and let it simmer for another couple of minutes. This will make sure all of the flavors get infused nicely. In a separate small bowl, mix the cornstarch and 1 TB cold water until the cornstarch is dissolved. Bring the sauce to a low boil again and add the cornstarch slurry. The sauce will begin to thicken up immediately. Cook, while constantly stirring, for about 3-5 minutes, this will cook out the raw cornstarch. Taste and season with salt to taste.
To Cook the Shrimp
7
Oil both hands, flatten the shrimp meatball and wrap the shrimp paste around the sugar cane. Shape them nicely and leave 1.5 inch of the sugar cane exposed. Heat up your oil to 350 and deep fry the chao tom until golden brown. Serve immediately.
8
Optional: For dim sum style or if you'd like the additional crunch, you can also roll them in panko breadcrumbs.
Notes

Note: The shrimp paste should have a "meatball-ground-meat" consistency. If it's too wet, add another tbsp. of corn starch and roll the finished product in panko breadcrumbs to hold it better.

Optional: For dim sum style or if you'd like the additional crunch, you can also roll them in panko breadcrumbs.