Well, thanks to Ed over at Tomato,
I suddenly realised that this blog has been going a year. A little haphazardly, but still, it has helped those poor Thermomix users who have needed some inspiration at times.
Ed's blog is having its fourth birthday and has a request for BBQ recipes, so here is a Vietnamese recipe that is perfect in the Thermomix and can be finished on those little Vietnamese charcoal braziers for a tasty finish.
You can just eat them after they have been steamed, but the charcoal finish helps give them a lift.
Sugar Cane Prawns
1 stem sugar cane, peeled
3 garlic cloves
2cm piece of fresh ginger
1/2 small bunch coriander, including roots and stalks, washed and roughly chopped
1 red chilli, seeded and roughly chopped
30g palm sugar
60g pork back fat, chilled and chopped into 1cm cubes
1/2 teaspoon salt
500g peeled, deveined green prawns
1 egg white
2 teaspoons fish sauce
1/2 tsp ground white pepper
1 clove garlic (from above)
1/2 teaspoon chilli, seeded and roughly chopped
1 tablespoon sugar
4 tablespoons fish sauce
2 tablespoons rice vinegar
Juice of 1 lime
Cut sugar cane into 10 cm lengths, and then cut into sixths lengthways. Place in water to soak while preparing mixture.
Place garlic cloves into TM bowl and then peel the cloves for 5 seconds on Reverse + Speed 4. Remove the papery coating from the bowl and remove one clove and keep aside for the dipping sauce. Add the ginger and chilli and chop for 10 seconds on Speed 7 (remember to take it off Reverse). Next add the palm sugar, pork fat and salt to the TM bowl and process for 15 – 20 seconds on Speed 6, until nearly smooth.
Finally, add the prawns, egg white, cornflour, fish sauce and pepper and mix for 30 seconds on Speed 6. The mixture should be sticky.
Remove sugar cane sticks from the water and dry well. They must be very dry on the outside to hold the mixture. With oiled hands, wrap mix around sugar cane.
For ease of eating outdoors, place the mixture at one end of the stick. If you are going to remove the prawn mixture and wrap in lettuce leaves or roll in rice paper, then place midways along the sticks.
Place some oiled baking paper with holes cut in, to allow better steam penetration, into the Varoma tray. Place the prawn skewers into the tray. Put 600ml water into the TM bowl and position the Varoma tray on top. Set the TM to cook for 10 - 12 minutes at Varoma temperature on Speed 1, until the prawn mixture has changed to be opaque and firm to the touch.
They may be served as they are in rice paper or lettuce leaves (remove from the sugar cane before wrapping!) , or for a more authentic flavour, place between Vietnamese metal grill and grill over charcoal until charred on the outside.
Serve the sugar cane prawns surrounding a small bowl with dipping sauce.
Place garlic clove and chilli into TM bowl with sugar and chop for 10 seconds on Speed 7. Add remaining ingredients and mix all together for 5 seconds on Speed 4.