Chao Tom (Sugar Cane Shrimp)
Vietnamese Chao Tom is EXACTLY what I'd serve at parties all season long. These fun appetizers are packed with fried aromatics and a simple but delicious way to impress any crowd!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 700 g / 1.5 lb peeled frozen prawns
- 200 g / 0.44 lb pork paste (giò sống)
- 1 tsp pepper
- 1/2 tbsp chicken bouillon powder
- 1/2 tsp salt ((or to taste))
- 2 tsp sugar ((or to taste))
- 1 tbsp fish sauce
- 1 1/2 tsp potato starch
- 1/2 tsp baking soda
- sugar cane
- 2 egg yolks ((for the glaze))
- cooking oil ((for frying))
- 4 cloves garlic, finely chopped
- 3 bulbs red shallots, finely chopped
- 1 sprig spring onion, finely chopped
- 1 tbsp lemongrass, minced
- 1 chili, finely chopped ((optional))
- 1 tbsp cooking oil
Instructions
- 1
Wash the frozen prawns in cool water. When thawed, drain them in a colander.
- 2
Place the prawns on a cloth to dry and pat the moisture away using paper towels. You want each one to be free from any liquid.
- 3
Put the shrimp in a ziplock bag along with the pepper, chicken bouillon powder, fish sauce, salt and sugar.
- 4
Use a meat mallet (or any tool you have on hand) to pound the shrimp for 3 minutes, then set aside.
- 5
Heat up a pan with the oil and brown the lemongrass, chili, spring onion, purple shallots and garlic.
- 6
In a food processor, add the fried aromatics, shrimp and pork paste along with the baking soda and potato starch then blitz the contents until it forms a smooth paste.
- 7
Line a flat dish with banana leaf and wrap roughly 1/2 US cup paste around the sugar cane.Tip: Wearing gloves and coating it in a light layer of oil will stop the mixture from sticking. To make the surface smooth, roll the sugar cane in the palm of your hand.
- 8
Set up a steamer on high heat and steam for 5 minutes or until cooked.
- 9
Turn off the heat then lightly brush egg yolks on the steamed chao tom and let it rest in the steamer for 1 minute. This step will allow the yolk to form a glaze over the meat without overcooking.
- 10
Set up a deep frying station and cook the chao tom for 5-10 minutes or until golden brown.
- 11
Serve immediately with bánh hỏi (Vietnamese woven rice noodles) and fresh herbs!