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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For more recipes related to Chao Tom checkout Chinese Prawn And Mushroom Omlette, Coriander Lemon Prawns, Citrus Sizzling Prawns, Prawn Fritters On Sugarcane Sticks . You can also find more Snacks and Starters recipes like Chukandar Ki Galouti Papdi Chaat Cheesy Spinach Khandvi Chilli Chicken Singapore
Chao Tom Recipe Card
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
Method
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.
Nutrition Info
Calories : 177 Kcal
Carbohydrates : 5.85 gm
Protein : 15.88 gm
Fat : 9.88 gm
Other : 0
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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.
