Chạo Tôm Vietnamese Sugarcane Shrimp (Edit recipe)

7 recipes
|
0 followers

Chạo Tôm is a traditional Vietnamese appetizer from Huế made with seasoned shrimp paste wrapped around sugarcane sticks, then steamed and pan-fried until golden. The dish combines finely processed shrimp, pork paste, scallions, and seasonings to create a springy texture with a subtle sweetness from the sugarcane. Serve it with rice paper, bánh hỏi, fresh herbs, vegetables, and Vietnamese dipping sauce.

Share

Save

Original Recipe

PREP TIME

30 minutes

COOK TIME

15 minutes

INGREDIENTS

24

Serves: 8

Ingredients

Shrimp Paste

1 lb Shrimp, Raw, frozen shrimp
2.5 oz Italian Pork Sausages - US Wellness Meats
3 pieces Green Onion (Scallion)
0.666 tsp Salt
1 tsp Cane Sugar
1 tsp Chicken Bouillon
0.5 tsp White Pepper
2 Tbsp Annatto oil

Nước Chấm Dipping Sauce

4 Tbsp Lime Juice
2.5 Tbsp Cane Sugar
0.5 cup Water
3 Tbsp Fish Sauce
1 Tbsp Rice Vinegar
1 clove Garlic
2 pieces Thai Chili
0.25 cup Carrots

Serving Sides

1 Rice Paper Wrappers
1 Lettuce, Green Leaf
1 cup Herbs, Fresh, Mint, perilla, garlic chives
1 Cucumber
1 cup Giardiniera (Pickled Vegetables)

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Thaw shrimp completely, peel, devein, and pat dry with paper towels to remove excess moisture.
Pound cold shrimp in small batches until it becomes a coarse and sticky paste using the Vietnamese quết technique.
Combine shrimp paste with pork paste, minced scallion whites, salt, sugar, chicken bouillon powder, and white pepper. Mix until glossy and sticky.
Cover the shrimp mixture and refrigerate for at least 2 hours to firm the paste before shaping.
Cut sugarcane into 5–6 inch (12–15 cm) sticks and prepare them for wrapping with shrimp paste.
Lightly oil hands, divide the shrimp paste into portions, and mold each portion evenly around the center of the sugarcane sticks.
Steam the shaped chạo tôm skewers until the shrimp paste sets and holds its shape.
Pan-fry or grill the steamed skewers until the outside becomes golden and lightly caramelized.
Mix lime juice, sugar, water, and fish sauce to create the dipping sauce. Add garlic, chili, rice vinegar, and carrot if desired.
Serve chạo tôm with rice paper, bánh hỏi, lettuce, fresh herbs, cucumber, pickled vegetables, and nước chấm.

Notes

Keep shrimp mixture cold throughout preparation because temperature control helps create the signature springy texture. Pat shrimp completely dry before processing because excess water makes the paste loose. Chill the shrimp paste before shaping so it adheres better to the sugarcane sticks. Steam before frying to stabilize the shrimp paste and prevent the skewers from losing shape. Serve immediately after cooking for the best texture.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	217
Fat:	5 g
Carbohydrates:	10 g
Protein:	11 g
Cholesterol:	86 g
Sodium:	1145 mg
Fiber:	0 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.