Chao Tom

Ingredients list for Chao Tom

• 8 six inch Prawns peeled
• 300 grams Sugarcane sticks shelled and deveined
• 3 cloves Garlic
• 3 Shallots
• 1/4 cup White fish fillets cubed
• 1 teaspoon Salt
• 1/4 teaspoon Black pepper powder
• 1 teaspoon Sugar
• 1 tablespoon Fish sauce
• 1 Egg
• 1 tablespoon Roasted rice powder
• 2 tablespoons Oil
• a few sprigs Fresh mint leaves for garnish

Method

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

Nutrition Info