How to make Chao Tom - Seasoned prawns wrapped on sugarcane sticks and grilled.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Sugarcane sticks (गन्ने की स्टिक्स )

Cuisine : Vietnamese

Course : Snacks and Starters

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Chao Tom Recipe Card

Chao Tom

The food of the northern Vietnam is heavily influenced by China with its stir-fries and noodle-based soups. As you proceed south, there is more flavour, akin to Thailand and Cambodia. The tropical climate down south also sustains more rice paddies, coconut groves, jackfruit trees, and herb gardens. The food in southern Vietnam is typically sweeter. French colonization – from 18th century to 1954 - had its influence on Vietnamese food. It definitely left a lasting effect on the country and its people. 

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chao Tom Recipe

  • Prawns peeled 8 six inch

  • Sugarcane sticks shelled and deveined 300 grams

  • Garlic 3 cloves

  • Shallots 3

  • White fish fillets cubed 1/4 cup

  • Salt 1 teaspoon

  • Black pepper powder 1/4 teaspoon

  • Sugar 1 teaspoon

  • Fish sauce 1 tablespoon

  • Egg 1

  • Roasted rice powder 1 tablespoon

  • Oil 2 tablespoons

  • Fresh mint leaves for garnish a few sprigs


Step 1

Crush and chop garlic. Chop shallots. Put garlic, shallots, prawns, fish fillet, salt, black pepper powder, sugar and fish sauce in a blender and grind into a fine paste.

Step 2

Transfer the prawn paste into a bowl. Add egg, rice powder and mix well. Dampen your palm, take a portion of prawn in your palm and wrap it tightly around a sugarcane stick.

Step 3

Repeat this with the remaining mixture and sugarcane sticks. Heat oil in a non stick grill pan. Place the prawn sticks in batches of 4 on the pan. Cook on medium heat rotating frequently until lightly browned all around. Do not overcook.

Step 4

Serve hot, garnished with mint sprigs and a sauce of your choice.