Cherry & Dennis Helper Habitat

Vietnamese Chạo Tôm Sugarcane Shrimp

越南甘蔗蝦 Chạo Tôm

Vietnamese Chạo Tôm Sugarcane Shrimp — finished dish

Total time: 50 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Shrimp, pork fat and aromatics are worked into a springy paste, wrapped around sugarcane and grilled golden for Vietnamese Chạo Tôm.

01

Ingredients

Main ingredients

600 g peeled shrimp
80 g pork back fat
12 pieces sugarcane batons
1 piece egg white
50 g garlic and shallots

Shrimp-paste seasoning

1 tbsp fish sauce
1 tsp sugar
2 tbsp corn starch
2 tbsp cooking oil

Vietnamese Chạo Tôm Sugarcane Shrimp — ingredients

02

Tools

cutting board
knife
food processor
mixing bowl
grill pan
kitchen tongs
food thermometer

Vietnamese Chạo Tôm Sugarcane Shrimp — tools

03

Steps

Vietnamese Chạo Tôm Sugarcane Shrimp — Devein and thoroughly dry the shrimp

Step 1

Devein and thoroughly dry the shrimp

Devein and thoroughly dry the shrimp.

Vietnamese Chạo Tôm Sugarcane Shrimp — Dice the pork fat and keep it chilled

Step 2

Dice the pork fat and keep it chilled

Dice the pork fat and keep it chilled.

Vietnamese Chạo Tôm Sugarcane Shrimp — Mince garlic and shallots

Step 3

Mince garlic and shallots

Mince garlic and shallots.

Vietnamese Chạo Tôm Sugarcane Shrimp — Pulse shrimp, pork fat and aromatics into a coarse paste

Step 4

Pulse shrimp, pork fat and aromatics into a coarse paste

Pulse shrimp, pork fat and aromatics into a coarse paste.

Vietnamese Chạo Tôm Sugarcane Shrimp — Add egg white, fish sauce, sugar and starch and process until tacky

Step 5

Add egg white, fish sauce, sugar and starch and process until tacky

Add egg white, fish sauce, sugar and starch and process until tacky.

Vietnamese Chạo Tôm Sugarcane Shrimp — Chill the shrimp paste for fifteen minutes

Step 6

Chill the shrimp paste for fifteen minutes

Chill the shrimp paste for fifteen minutes.

Vietnamese Chạo Tôm Sugarcane Shrimp — Oil hands and divide the paste into twelve portions

Step 7

Oil hands and divide the paste into twelve portions

Oil hands and divide the paste into twelve portions.

Vietnamese Chạo Tôm Sugarcane Shrimp — Wrap each portion firmly around a sugarcane baton

Step 8

Wrap each portion firmly around a sugarcane baton

Wrap each portion firmly around a sugarcane baton.

Vietnamese Chạo Tôm Sugarcane Shrimp — Oil and preheat a grill pan over medium heat

Step 9

Oil and preheat a grill pan over medium heat

Oil and preheat a grill pan over medium heat.

Vietnamese Chạo Tôm Sugarcane Shrimp — Grill in batches for three minutes per side

Step 10

Grill in batches for three minutes per side

Grill in batches for three minutes per side.

Vietnamese Chạo Tôm Sugarcane Shrimp — Turn until golden and the centres reach 74°C

Step 11

Turn until golden and the centres reach 74°C

Turn until golden and the centres reach 74°C.

Vietnamese Chạo Tôm Sugarcane Shrimp — Rest two minutes and serve by the sugarcane handles

Step 12

Rest two minutes and serve by the sugarcane handles

Rest two minutes and serve by the sugarcane handles.

Common mistakes

Wet shrimp paste slips from the cane; do not serve below 74°C.

Tips

Keep shrimp and fat cold and process until tacky so the paste grips the cane.