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Chạo Tôm – Shrimp Skewers on Sugarcane
More recipes: Vietnamese recipes · All Asian recipes
Chạo Tôm – Shrimp Skewers on Sugarcane
Laura Chen
4
30 minutes
20 minutes
220
Vietnamese
Main course
Chạo tôm is shrimp paste that you press around pieces of sugarcane and grill. The paste turns firm and springy with roasted notes on the outside, and the sugarcane gives off a little sweetness as it grills.
Ingredients
- 500 g raw shrimp, peeled and deveined
- 30 g shallots, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp sugar
- 1 egg white
- 2 tbsp fish sauce
- 1 tsp ground white pepper
- 4 pieces sugarcane (about 15 cm long and 2 cm in diameter each), halved lengthwise
- Fresh herbs such as cilantro and Thai basil for garnish
- Vegetable oil for grilling
Instructions
- Put the shrimp, shallots, garlic, sugar, egg white, fish sauce and pepper in a blender and process to a smooth paste.
- Spread the shrimp paste evenly onto the halved sugarcane pieces, pressing so it sticks firmly.
- Heat a grill pan with a little oil and grill the sugarcane sticks over medium heat, turning, until golden brown and cooked through, about 5 to 7 minutes per side.
- Garnish the shrimp-sugarcane skewers with fresh herbs and serve hot.
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More recipes: Vietnamese recipes · All Asian recipes