How to Make Vietnamese Grilled Shrimp Paste on Sugar Cane Skewers - Chao Tom Asian Cooking Recipe Cuisine

Vietnam Grilled Shrimp Paste on Sugar Cane Skewers (Chao Tom)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2-4 Servings

2 oz pork fat

1 1/2 tsp vegetable oil

1 onion, finely chopped

2 garlic cloves, crushed

1 egg

1 tbsp fish sauce

1 tbsp raw cane or dark brown sugar

1 tbsp cornstarch

12 oz raw prawns, peeled and deveined

a piece of fresh sugar cane, about 8 inches long

salt and ground black pepper

Directions:

Place pork fat in a large pan of boiling water and boil for 2-3 minutes. Drain well and chop using a sharp knife. Set aside. 

Heat the oil in a heavy pan and stir in the onion and garlic. Just as the begin to colour, remove from the heat and transfer them to a bowl. Beat in the egg, fish sauce and sugar, until the sugar has dissolved. Season with a little salt and plenty of black pepper and then stir in the cornstarch.

Add the pork fat and prawns to the mixture and mix well. Grind in a mortar using a pestle or process to a slightly lumpy paste in a food processor.

Divide the paste into 8 portions. Using a strong knife or cleaver, cut the sugar cane in half and then cut each half into quarters lengthways. Take a piece of sugar cane in your hand and mould a portion of the paste around it pressing it gently so the edges are sealed.

Place the coated sticks on an oiled tray, while you make the remaining skewers in the same way.

For the best flavour, cook the shrimp paste skewers over a barbecue for 5-6 minutes, turning them frequently until they are nicely browned all over.

Alternatively, cook the skewers under a conventional grill. Serve immediately while still hot. 


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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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