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4.5 from 114 votes

Vietnamese Sugar Cane Shrimp (Chao Tom)

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.

Nutrition Information

Serving 4people Calories 202kcal (10%) Carbohydrates 2g (1%) Protein 35g (70%) Fat 4g (6%) Cholesterol 428mg (143%) Sodium 1466mg (61%) Sugar 1g (2%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 202

% Daily Value*

Serving 4people
Calories 202kcal 10%
Carbohydrates 2g 1%
Protein 35g 70%
Fat 4g 6%
Cholesterol 428mg 143%
Sodium 1466mg 61%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.