Recipe: Chạo tôm - Sugarcane Prawn

By Helen Le Published: July 13, 2014

  • Prep: 30 mins
  • Cook: 15 mins
  • Ready In: 45 mins

  • Yield: 2-4 Servings

  • Ground the prawns in a food processor into a fine paste. Mix with the pork paste until well-combined.
  • Season the paste with salt, pepper, sugar, chicken stock, fish sauce and spring onion (white part)
  • To increase the stickiness, throw the paste into the bowl for 20 times. Grease hand with some vegetable oil and wrap the paste aroung the sugarcane stick, leaving one end as an handle. Repeat until finish.
  • There are 2 options to cook: Either to deep-fry at 150°C or to grill. If you go for grilling option, steam the prawn skewers for 5 minutes to shape the form and then grill at medium level to get grill pattern.
  • Arrange the sugarcane prawn skewers on a plate wit fresh greens and garnish with scallion oil and crushed peanuts.