Vietnamese Sugar Cane Shrimp (Chao Tom)

Name: Vietnamese Sugar Cane Shrimp (Chao Tom)
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Yield: 4 people
Ingredients: 1 1/2 pounds raw shrimp; 3 cloves garlic; 1/8 teaspoon salt; 1/2 tablespoon sugar; 3 dashes fish sauce; 1 egg white; 2 dashes white pepper powder; 2 teaspoons lard or cooking oil; sugar cane

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4.5

114 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chilling Time
30 mins
Total Time
45 mins
Servings
4 people
Calories
202 kcal
Course
Main Course
Cuisine
Vietnamese

Vietnamese Sugar Cane Shrimp (Chao Tom)

Kelsey Carr

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Asian sugarcane shrimp recipe. This is the most AMAZING appetizer ever. Shrimp wrapped around with sweet sugarcane and deep-fried and served with sweet chili sauce. Slurp!

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Ingredients

Servings

1 1/2 pounds raw shrimp smaller shrimp
3 cloves garlic
1/8 teaspoon salt
1/2 tablespoon sugar
3 dashes fish sauce
1 egg white beaten until frothy
2 dashes white pepper powder
2 teaspoons lard or cooking oil
sugar cane skin peeled and quartered into 5-inch length

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Instructions

Rinse and devein the shrimp, then pat them dry thoroughly with paper towels. Place the shrimp, garlic, white pepper, and lard or cooking oil into a food processor and blend until a smooth paste forms. Transfer the shrimp paste to a bowl.
Beat the egg white with an electric hand mixer until frothy. Combine the shrimp paste with the beaten egg white and mix well. Chill in the refrigerator for 30 minutes, then divide the shrimp paste into four equal portions.
Oil both hands and wrap the shrimp paste around the sugar cane, shaping it nicely while leaving 1.5 inches of the sugar cane exposed. Heat oil in a wok and deep fry the chao tom until golden brown. Serve immediately.