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Vietnamese Sugar Cane Shrimp (Chao Tom) Recipe http://rasamalaysia.com/vietnamese-sugar-cane-shrimp-chao-tom/
October 28th, 2008 31 Comments

Vietnamese Sugar Cane Shrimp (Chao Tom) Recipe

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Recipe: Vietnamese Sugar Cane Shrimp (Chao Tom)

Ingredients:

1 1/2 pound 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)

Method:

Rinse and devein the shrimp and pat dry the shrimp thoroughly with paper towels. Put the shrimp, garlic, white pepper, lard/cooking oil into a food processor and blend well to form a smooth paste. Transfer the shrimp paste into a bowl.

Beat the egg white with an electronic hand beater until frothy. Combine the shrimp paste with beaten egg white and blend well. Chill in the refrigerator for 30 minutes and then divide the shrimp paste into four (4) equal portions.

Oil both hands and wrap the shrimp paste around the sugar cane. Shape them nicely and leave 1.5 inch of the sugar cane exposed. Heat up a wok of oil and deep fry the chao tom until golden brown. Serve immediately.

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31 comments... read them below or add one

  1. cheesypizzazz says:

    I love chao tom with vermicelli and drenched in fish sauce. to have your chao tom recipe, so now I can just add bun to it and I have a bowl of bun chao tom. :)

  2. The Expedited Writer says:

    It’s been a while since I drop by – been so busy that I’m even neglecting my own blog :P

    What I love about Chao Tom is at the end of eating it, where you can bite on sugarcane and suckle on the sweet jus. MMm!

  3. worldwindows says:

    This Vietnamese dish instantly reminds me of Thailand’s deep-fried chicken wrapped in pandan leaves. It is comfort food to me while overseas. I have my fair share while in HCMC. It is a wonderful aromatic dish with a sweet after-taste (from chewing the sugarcane). Cheers to good cooking!

  4. Anonymous says:

    Your photography is really top notch.Please keep up the good work.

  5. Lydia (The Perfect Pantry) says:

    The first time I had this was in Saigon — from a street seller — for breakfast! I think I’ve been hooked ever since. What a wonderful treat!

  6. Marc @ NoRecipes says:

    Yummm I love these! I even like to chew the “skewers” once the shrimp is gone.

  7. Manggy says:

    Oh, don’t those look delicious! Are you supposed to eat the sugarcane at the end? Because I don’t think I’d be able to resist! :)

  8. mysimplefood says:

    You are such a great cook. All your recipes looks so yummy….

  9. limpepsi says:

    Looks delicious!

    Do you have to pat dry the sugar cane also? I am wondering how to ensure the shrimp paste well around the sugar cane before I deep fry them?
    Thanks.

    limpepsi

  10. Ceno says:

    Yummy as usual! Now, I just have to try it but I already have a stack of them to try on my desk.For my health’s sake, I should definitely stop blog- hopping !

  11. mycookinghut says:

    I have seen this on Vietnamese restuarant menu but haven’t tried making them myself. J’adore!!

  12. Salt N Turmeric says:

    i want tht too. where did u get the sugarcane fr?

  13. tigerfish says:

    I made something similar recently but my shrimp paste was flatter(cos running out of paste :P )…yours is big, fat and so tempting!

  14. Twinkle says:

    I love this dish but it definitely was a “special-occasion” treat when I was growing up. You’ve inspired me to make it at home now!

  15. [eatingclub] vancouver || js says:

    I love these sugar cane shrimp skewers! These look so plump: more goodness to have.

  16. Rasa Malaysia says:

    All – thanks for your comments.

    Limpepsi – by freezing the shrimp paste, it makes it easier to handle. Yes, pat dry the sugar cane quarters. If you want, you can just pat the shrimp paste with a little flour before you drop them into the oil.

  17. Lingzie says:

    this is my favourite vietnamese appetizer too! i always order it when i’m having vietnamese food. thanks for sharing the recipe. now can try to make it at home :)

  18. Hungry Gal says:

    This looks delicious…

    Didn’t even think about making this at home.

  19. Food For Tots says:

    We used to eat Vienamese food in KL. They are delicious and yet not so spicy to my hubby n mil. We were talking about this sugar cane shrimp and glad to find the recipe here. Your photos are so beautiful! I am drooling…;)

  20. Piggy says:

    Isn’t great that when we cook at home, we can have as much ingredients as we want in our dishes? I like the “fat” version of your chao tom, looks so yummy!

  21. Piggy says:

    Isn’t great that when we cook at home, we can have as much ingredients as we want in our dishes? I like the “fat” version of your chao tom, looks so yummy!

  22. Anne says:

    Just to clarify chao tom is the name for the shrimp patty you make and place on the sugarcane.

    The proper name for this is tom mi (tom-shrimp and mi-sugarcane).

    Looks lovely.

  23. Lori Lynn says:

    Oh I have to make this! I just bought 2 bags of frozen shrimp on sale for half price. This is perfect. And, we are lucky here to have a Vietnamese restaurant just down the block!

  24. Cynthia says:

    I would love to try these.

  25. CECIL says:

    I am so making this! Been thinking about doing something like this for ages, but never have the bravery to try it out. Thanks for sharing the recipe.

  26. Anon says:

    Add 1/4 tsp baking soda to the recipe you’ll get an even smother texture :-)

  27. Thank you for the great recipe. We recently made it and was great!

  28. handicapped says:

    OK…it’s official, I’m a terrible cook. This recipe seems like a cakewalk, and I managed to mess it all up. There was something extremely suspect with the way mine turned out, I used the freshest shrimp that I could (was alive when I bought it), and still failed. I so far back I don’t think there is a drawing board to go back to!

  29. zafer cetinoz says:

    This Vietnamese dish instantly reminds me of Thailand’s deep-fried chicken wrapped in pandan leaves. It is comfort food to me while overseas. I have my fair share while in HCMC. It is a wonderful aromatic dish with a sweet after-taste (from chewing the sugarcane). Cheers to good cooking!

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