tag:blogger.com,1999:blog-493144429387237025.post2246086565287651640..comments2024-02-23T21:03:31.489-05:00Comments on Tinkering with Dinner: CSA week four - Chao tombilljachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-493144429387237025.post-45045297076959724692008-12-31T11:51:00.000-05:002008-12-31T11:51:00.000-05:00I don't see why you couldn't steam then broil if y...I don't see why you couldn't steam then broil if you were careful about the cooking times. One recipe I found has steaming then deep frying as an alternative cooking method but warns that "but again, you'll miss out on the sugarcane juices flavoring the shrimp". But since you found more sugar seepage in just steaming than I did in just broiling, it's worth experimenting to see what you like best.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-12954588919759272342008-12-31T08:33:00.000-05:002008-12-31T08:33:00.000-05:00We first tried this dish at the urging of some goo...We first tried this dish at the urging of some good friends of ours with a LOT of travel experience (they're travel writers)at a local Vietnamese restaurant. The dish was steamed, which made the sugarcane soft throughout, and let the sweetness prevade thru the shrimp paste. They only put a strip of paste on the top, kind of like the 'ants on a log' thing (tradition? or money saving? or perhaps it falls apart in the steaming process...). Anyhow, we fell in love with it, but the restaurant quit offering it- I think they didn't get too many takers. I like the way you made it, with the broiled finish. I wonder if you could steam, then finish off in the broiler...hmmmAnonymousnoreply@blogger.com