Appetizer: Vietnam – Central Vietnam – Chạo tôm (Grilled shrimp paste on sugarcane)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 1 lb (454 g) tiger prawns, peeled and deveined, finely chopped or coarsely ground
- 8 sugarcane sticks, cut into 4–5 inch (10–13 cm) lengths, peeled and dried
- 1 egg white
- 2 tbsp (30 g) tapioca starch
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) granulated sugar
- 1 clove garlic, minced
- 1 small shallot, minced
- 1/4 tsp (0.5 g) ground white pepper
- 2 tbsp (30 ml) vegetable oil for brushing
- Fresh lettuce leaves, mint and cilantro for serving
- Nước chấm or sweet chili dipping sauce for serving

Instructions

1. In a bowl combine chopped/ground prawns, egg white, tapioca starch, fish sauce, sugar, minced garlic, shallot and pepper; mix until paste is cohesive.
2. Divide shrimp mixture into 8 equal portions and shape each portion firmly around a sugarcane stick into a compact cylinder.
3. Heat a grill pan or grill to medium-high and brush shrimp skewers with a little oil.
4. Grill or pan-sear skewers, turning frequently, until shrimp is cooked through and lightly charred (about 6–8 minutes).
5. Serve hot on a platter with lettuce, herbs and dipping sauce; eat by biting shrimp off the sugarcane and chewing the cane for its juice.