Shrimp Paste Sugar Cane Skewers Chao Tom Recipe

Venturing into this recipe, I felt like a culinary artist, weaving together shrimp and pork with fragrant herbs on sugar cane canvases. The grill’s sizzle added an aromatic symphony to my kitchen, perfectly setting the stage for an exquisite marriage of flavors enhanced by the tangy nuoc cham dip.

My favorite dish to cook from Vietnam is Chao Tom, or Shrimp Paste Sugar Cane Skewers. Fresh shrimp and pork fat are combined with garlic and shallots and made into a paste that sticks to a sugar cane skewer.

The skewered mixture is then grilled, and what you get is the most delicious contrast of sweet and savory you’ve ever tasted.

Shrimp Paste Sugar Cane Skewers Chao Tom Recipe Ingredients

• Shrimp: High in protein, low in calories, and rich in omega-3 fatty acids.
• Pork Fat/Belly: Adds richness and flavor; provides fats.
• Fish Sauce: Enhances umami; brings a savory depth.
• Sugar: Balances savory flavors; adds sweetness.
• Roasted Rice Powder: Adds nuttiness and binds ingredients.
• Cornstarch: Helps bind shrimp paste; creates smooth texture.
• Sugar Cane Sticks: Naturally sweet, aromatic skewers.

Shrimp Paste Sugar Cane Skewers Chao Tom Recipe Ingredient Quantities

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• 1 pound fresh shrimp, peeled and deveined
• 3 ounces pork fat or pork belly, finely minced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon roasted rice powder
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 teaspoon ground white pepper
• 2 tablespoons vegetable oil
• 12 sugar cane sticks, about 4 inches long
• Fresh herbs (such as mint, cilantro, and basil) for serving
• Fresh lettuce leaves for serving
• Nuoc cham dipping sauce for serving

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How to Make this Shrimp Paste Sugar Cane Skewers Chao Tom Recipe

1. In a food processor, combine shrimp, pork fat, fish sauce, sugar, roasted rice powder, cornstarch, garlic, shallot, and ground white pepper.

1 pound shrimp, peeled
3 ounces minced pork fat
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon roasted rice powder
1 tablespoon cornstarch
2 cloves minced garlic (or 1 teaspoon garlic powder)
1 minced shallot
1/2 teaspoon ground white pepper

Process until a smooth paste forms.

2. Pour the shrimp blend into a bowl and place it in the refrigerator for about 30 minutes to allow it to set and let the flavors blend.

3. To prevent the paste from sticking, lightly oil your hands with 2 tablespoons of vegetable oil.

4. Split the shrimp paste into 12 equal parts. Form each part around a sugar cane stick. As you do this, make sure to coat the stick evenly with the shrimp paste. Also, make sure that the ends of the stick are exposed and not coated with the paste.

5. Set your grill or grill pan to medium-high heat. Broilers work well, too.

6. When the grill grates or pan are heated, oil them to ensure that sticking doesn’t occur.

7. Cook the shrimp skewers on the grill for about 3 to 4 minutes on each side, until the shrimp paste is thoroughly cooked and has a slight char.

8. Take the skewers off the heat and let them sit for a minute.

9. Accompany the shrimp skewers (with sugar cane) with fresh, garden herbs—mint, cilantro, and basil—shrouded in a crisp, lettuce leaf. That’s your next great bite.

10. Give each person a side of nuoc cham in which to dip and enjoy their skewers.

Shrimp Paste Sugar Cane Skewers Chao Tom Recipe Equipment Needed

1. Food processor
2. Mixing bowl
3. Refrigerator
4. Measuring spoons
5. Knife
6. Cutting board
7. Grill or grill pan
8. Grill brush or paper towel for oiling grill
9. Medium-sized bowl or plate for arranging ingredients

FAQ

• Q: Can I use frozen shrimp instead of fresh shrimp?A: Yes, frozen shrimp can be used. It is very important, though, that they be completely thawed and patted dry before being put to use.
• Q: Do I have to use pork fat or pork belly?Pork fat helps bind the mixture and adds flavor—yet you can substitute added shrimp for the fat, if you want, and the flavor profile should remain relatively unchanged. That said, the texture might be a little different.
• Q: What is roasted rice powder and where can I find it?To make roasted rice powder, you start with jasmine rice, which you toast until it takes on a nutty aroma and begins to turn golden brown. Since the roasting happens before grinding the rice, the toasting time—between 15 and 30 minutes, depending on the heat and the evenness of the toasting—is critical to achieving the right flavor and color. If you prefer, use the same method with other varieties of rice.
• Q: Can I grill these skewers instead of pan-frying?A: Absolutely, grilling not only offers a great cooking method but can also impart a lovely smoky flavor. Just be sure your grill is well-oiled and that you’re using enough oil on your food to prevent sticking.
• Q: What are good alternatives for sugar cane sticks?In the absence of sugar cane sticks, aromatic lemongrass stalks can be employed as a substitute.
• Q: Is there a substitute for nuoc cham dipping sauce?A: If nuoc cham cannot be found, a combo of lime juice, sugar, fish sauce, and water can be a substitute. This mixture will work if you can cook with it immediately before serving. It is too potent to hold over for any length of time without tempering.
• Q: Can these be made ahead of time?A: Yes, the mixture for the shrimp paste can be made ahead of time and kept in the refrigerator. For best texture, you want to assemble and cook the skewers just before serving.

Shrimp Paste Sugar Cane Skewers Chao Tom Recipe Substitutions and Variations

To achieve a more subtle taste, use 2 tablespoons of soy sauce in place of fish sauce.
1 tablespoon of honey can replace sugar for a sweetness that is natural.
Breadcrumbs that are finely ground can replace roasted rice flour.
1 tsp. potato starch can be used in place of cornstarch.
Minced scallions can take the place of shallots when you want a more delicate onion flavor that won’t overpower the dish. This is especially helpful when you’re looking for something to use in a raw preparation, like a salad or a topping for grilled meat.

Pro Tips

1. Chill and Firm the Shrimp Paste: After processing the shrimp mixture into a paste, chill it in the refrigerator for at least 30 minutes. This will firm up the paste, making it easier to handle and adhere to the sugar cane sticks during shaping and grilling.