Sugarcane Shrimp / Chạo Tôm
Chảo Tôm is a delightful Vietnamese dish that combines the sweet, savory, and aromatic flavors of shrimp and sugarcane and fried to golden brown!
- Prep time
- 1 hr
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 oz Canned Sugarcane
- Oil (For Frying)
- 2 lbs Peeled Shrimp
- 1/2 lbs Pork Fat
- 3 stalks Green Onion (White Part Only)
- 2 tbsp Minced Garlic
- 2 Egg Whites
- 1 tbsp Fish Sauce
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp White Pepper
- 2 tbsp Cornstarch
Instructions
- 1
In a food processor, blend small pieces of pork fat until it becomes a paste. Add cleaned and peeled shrimp, chopped green onions (whites only), minced garlic, fish sauce, sugar, salt, white pepper, egg white, and cornstarch. Process until smooth. Let the shrimp paste settle in the fridge for at least half an hour
- 2
Drain sugarcane and pat dry with a paper towel. Cut sugarcane into quarters lengthwise
- 3
To form the Chao Tom, apply plenty of oil to your hands to prevent shrimp paste from sticking. Add a spoonful of the shrimp paste to the middle of your palm, add a piece of sugarcane, wrap the shrimp paste around, and roll in your palm until the exterior is smooth
- 4
Heat oil to 350F, and deep fry for 3-5minutes or until the chao tom is cooked through and golden brown
- 5
Serve and enjoy!