How to make Chao Tom -

A popular Vietnamese starter – sugarcane sticks covered with prawn mixture and shallow-fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga), Sugarcane sticks (गन्ने की स्टिक्स )

Cuisine : Vietnamese

Course : Snacks and Starters

advertisement

For more recipes related to Chao Tom checkout Kala Jhinga, Garlic And Hazelnut Crusted Prawns, Fish Pie, Fried Prawn Balls . You can also find more Snacks and Starters recipes like Vegetable Rava Uppuma, Rajma Galouti Kebabs, Chapatti Lasagna, Tali Machchi.

Chao Tom

Chao Tom Recipe Card

Print

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chao Tom Recipe

  • Prawns (kolambi/jhinga) cleaned and deveined 16-20

  • Sugarcane sticks peeled (six inch) 8

  • Onion roughly chopped 1 medium

  • Garlic cloves 3-4

  • Fish fillets cut into cubes 100 grams

  • Fish sauce 1 teaspoon

  • Salt to taste

  • Sugar 1 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Red chillies fresh 2

  • Egg 1

  • Rice flour roasted 2 tablespoons

  • Oil for greasing and shallow-frying

Method

Step 1

Grind together onions, garlic, prawns, fish, fish sauce, salt, sugar and pepper powder into a paste.

Step 2

Add red chillies, egg, rice flour and grind into a fine paste. Transfer the mixture into a bowl.

Step 3

Grease your palms with oil and divide the prawn mixture into equal portions. Tightly wrap the portions around sugarcane sticks. Place them on a plate greased with some oil.

Step 4

Heat oil in a non-stick pan. Place prawn on sugarcane sticks in it and shallow-fry till golden and evenly done. Drain on absorbent paper.

Step 5

Garnish with red bell pepper curls and serve hot with sweet and chilli sauce.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.