Grilled Shrimp On Sugarcane (Chao Tom)
From luisascatering 13 years ago
- 45 to make
- Serves 8
These fragrant grilled savory-sweet morsels are a classic Vietnamese appetizer/party food. I helped my fiance make these for a Vietnamese themed dinner party last night (I categorized the cuisine type as "Thai" only because for some reason Vietnamese is not listed here). Read more If you can't find sugar cane, you can use lemongrass. I just ordered sugar cane swizzle sticks (from amazon.com) cut them in half and they worked out perfectly. See less
Ingredients
- Shrimp paste: shopping list
- 1 pound medium wild shrimp, peeled and deveined shopping list
- 2 teaspoons cornstarch shopping list
- 2 teaspoons packed light brown sugar shopping list
- Generous 1/4 teaspoon black pepper, freshly ground preferred shopping list
- 2 teaspoons soy sauce shopping list
- fish sauce, to taste shopping list
- 1 large egg, lightly beaten shopping list
- 1 clove garlic, minced shopping list
- 2 tablespoons minced shallot shopping list
- 1 tablespoon minced pork fat shopping list
- ~ shopping list
- 12-15 sugar cane sticks, cut in half (or lemongrass stalks) shopping list
- 2 tablespoons peanut oil shopping list
- ~ shopping list
- Nuoc Cham Dipping Sauce: shopping list
- 3 tablespoons lime juice shopping list
- 2 tablespoons sugar shopping list
- ½ cup water shopping list
- 2 tablespoons soy sauce shopping list
- 2 garlic cloves, finely minced shopping list
- 1 or 2 Thai chilis, thinly sliced shopping list
How to make it
- Make the Nuoc Cham Dipping Sauce by combining all the ingredients in a small bowl See Photo. Taste and adjust to your liking.
- ~
- Coarsely chop the shrimp, then put them in a bowl. Add a generous 1/4 teaspoon of salt, the cornstarch, sugar, pepper, fish sauce, egg, garlic, and shallot. Transfer to a food processor and process just until a coarse paste forms. Transfer to a bowl, stir in the pork fatback, cover with plastic wrap, and set aside for 15 to 30 minutes. The mixture will stiffen as it sits.
- You need about 30 sugarcane sticks cut in half (If using lemongrass, cut off 5 inch sections from the bottom, then quarter each one lengthwise.
- Line bamboo steamer trays with parchment paper. Ready a pot of water for steaming.
- Have a bowl of water near where you’re working, along with the shrimp paste and sugarcane sticks. Wet one hand, then use the free hand to roll paste in the palm of your hand into a ball then close your hand to make the paste adhere to the stick and surround it See Photo. Hold on to the sugarcane stick with your dry hand and turn the stick, all the while patting the paste with the wet hand to smooth out the surface. Set on the prepared steamer tray See Photo. Repeat to make more. Put overflow sticks on a plate.
- Steam the shrimp sticks over boiling water for 3 to 4 minutes, until opaque, slightly puffed, and just cooked through. Transfer to a plate and set aside to cool. The shrimp sticks can be covered and refrigerated for 1 day; return them to room temperature for grilling.
- Preheat a grill to medium-high. Meanwhile, brush some oil over each of the shrimp portion of each stick; this prevents sticking. Grill the shrimp sticks for 6 to 8 minutes, turning frequently, until the paste is sizzling and there’s some nice browning. Transfer to a serving plate and present with the dipping sauce.
People Who Like This Dish 6
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