Chao Tom (Sugar Cane Shrimp)

Vietnamese Chao Tom is hands down the BEST appetizer for any summer feast! They’re deeply infused with sautéed aromatics, steamed for an unforgettable springy texture then deep fried until golden. You won’t believe how addictively moreish they are. I guarantee you’ll be coming back for seconds!

Ingredients for 6 servings

For the Prawn Paste

• 700 g / 1.5 lb peeled frozen prawns
• 200 g / 0.44 lb pork paste (giò sống)
• 1 tsp pepper
• 1/2 tbsp chicken bouillon powder
• 1/2 tsp salt (or to taste)
• 2 tsp sugar (or to taste)
• 1 tbsp fish sauce
• 1 1/2 tsp potato starch
• 1/2 tsp baking soda
• sugar cane
• 2 egg yolks (for the glaze)
• cooking oil (for frying)

The Aromatics

• 4 cloves garlic, finely chopped
• 3 bulbs red shallots, finely chopped
• 1 sprig spring onion, finely chopped
• 1 tbsp lemongrass, minced
• 1 chili, finely chopped (optional)
• 1 tbsp cooking oil

Read the Instructions here