Shrimp and Rice Sausages with Vietnamese Dipping Sauce

Shrimp and Rice Sausages with Vietnamese Dipping Sauce

Prep Time: 1 hour

Cook Time: PT6-8M

Yield: Serves: 4 to 6; 8 to 12 as an appetizer

 Shrimp and Rice Sausages with Vietnamese Dipping Sauce

From his newest cookbook Weber's Smoke, author and chef Jamie Purviance tells us to put our barbecues to work on exotic recipes and international cuisine too, like this dish from Asia.

Ingredients

    Ideal grill: Charcoal
    Smoke intensity: Moderate
    Special equipment: Perforated grill pan
    Ingredients
  • Canola oil
  • 1 tablespoon fish sauce
  • 2 teaspoons granulated sugar
  • ¼ cup minced scallions (white and light green parts only)
  • 1½ teaspoons baking powder
  • ½ teaspoon ground black pepper
  • 2 pounds medium shrimp (31/35 count), peeled and deveined, tails removed
  • 1 cup cooked short-grain rice, at room temperature
  • Sauce
  • ¼ cup fish sauce
  • ¼ cup fresh lime juice
  • ¼ cup granulated sugar
  • 2 teaspoons seeded, minced Thai chile pepper
  • ½ teaspoon minced garlic
  • 2 large handfuls apple wood chips, soaked in water for at least 30 minutes
  • Garnish
  • 2 heads Boston lettuce, about 1 pound total, separated into leaves
  • Fresh mint leaves
  • 2 large carrots, peeled and shredded
  • 1 English cucumber, cut in half lengthwise, thinly sliced into half-moons

Instructions

  1. In a large bowl whisk 1 tablespoon oil, the fish sauce, and sugar until the sugar dissolves. Stir in the scallions, baking powder, and pepper (the mixture will foam slightly). Chop the shrimp into a chunky paste. Add the shrimp and rice to the scallion mixture and mix thoroughly. Working with 2 tablespoons at a time, shape the mixture into 24 to 30 two-inch long sausages and place on an oiled sheet pan. Brush the top of each sausage with oil.
  2. In a small, nonreactive bowl whisk the sauce ingredients until the sugar is dissolved.
  3. Prepare a two-zone fire for low heat (250° to 350°F) and preheat the grill pan on the cooking grate over direct heat.
  4. Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, close the bottom vent on the grill and leave the top vent half open. Place the sausages in a single layer on the grill pan and cook over direct low heat, with the lid closed as much as possible, until the sausages are plump, opaque, and golden, 6 to 8 minutes, turning once. Remove from the grill.
  5. Place each sausage on a lettuce leaf and top with mint, carrots, and cucumber. Drizzle with the sauce or use sauce for dipping. Serve warm or at room temperature.

Notes

www.newscanada.com

©2012 Weber-Stephen Products LLC. Recipe from Weber's Smoke™ by Jamie Purviance. Used with permission.

http://canadianhometrends.com/shrimp-and-rice-sausages-with-vietnamese-dipping-sauce/

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