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Vietnamese Sugar Cane Shrimp (Chao Tom) is a delicious appetizer where shrimp is wrapped around sugar cane, giving you the perfect mix of savory and sweet. It’s super easy to make and definitely a must-try!
Sugar Cane Shrimp
Before I came to the U.S., I had never tried Vietnamese food. There were no Vietnamese restaurants in my hometown, so the idea of Vietnamese cuisine never really crossed my mind. The only “exotic” food I knew back then was Thai.
That changed when I moved to the Midwest for grad school. Stuck in what I lovingly call “Fargoland,” Vietnamese food was a treat to my taste buds. The flavors were familiar yet different—steaming pho, noodle dishes, rice plates, fresh herbs, bean sprouts, mint leaves, and, of course, fish sauce. It reminded me of the tastes of home—well, almost. It became comfort food for me, and I quickly fell in love with it.
One dish I’ve always adored is Chao Tom, or Vietnamese sugar cane shrimp. I used to always order it at restaurants but never thought to make it at home until recently. I grabbed some fresh sugar cane and adapted the recipe for shrimp paste with bean curd skin, deep-frying them instead of grilling (the traditional method).
The best part? Making it at home meant I could wrap as much shrimp paste around the sugar cane as I wanted, so every bite was packed with that delicious, springy shrimp flavor. So good!
How To Make Vietnamese Sugar Cane Shrimp
Okay, first things first: rinse the shrimp and make sure to devein them. Then, dry them really well with some paper towels—this helps the paste come together better. Now, toss the shrimp, garlic, white pepper, and either lard or cooking oil into a food processor. Blend it all up until you get a smooth paste. Once it’s done, just transfer the paste into a bowl.
Next, beat the egg white with an electric hand mixer until it’s nice and frothy. Once that’s done, mix the shrimp paste with the beaten egg white and blend it all together. Pop it in the fridge for about 30 minutes to chill. After that, divide the mixture into four equal portions, and you’re all set!
Now, oil both your hands and carefully wrap the shrimp paste around the sugar cane, shaping it nicely while leaving about 1.5 inches of the cane exposed. Heat oil in a wok and deep fry the chao tom until they’re golden brown and crispy. Serve them right away and enjoy!
Frequently Asked Questions
Yes! You can make the shrimp paste and keep it in the fridge for up to 24 hours before wrapping it around the sugarcane. Just make sure to cover it tightly so it doesn’t dry out.
No, it’s not recommended to freeze the shrimp paste. Freezing can affect the texture and make it less springy when fried. It’s best to refrigerate it for a day or two if you’re not frying it right away.
Nope, the sugarcane is just there as a skewer to hold the shrimp paste. After frying, you don’t eat the sugarcane itself—just peel off the shrimp paste and enjoy the tasty goodness!
You can store leftovers in the fridge for about 1-2 days. When you’re ready to eat them, just pop them in a pan to reheat or throw them in the oven to get that crispy texture.
This recipe is only 202 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Vietnamese Sugar Cane Shrimp (Chao Tom)
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
