Chao Tom

A popular Vietnamese starter – sugarcane sticks covered with prawn mixture and shallow-fried. This is a Sanjeev Kapoor exclusive recipe.

New Update
Chao Tom

Main Ingredients Prawns (kolambi/jhinga), Sugarcane sticks
Cuisine Vietnamese
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Chao Tom

  • 16-20 Prawns (kolambi/jhinga) cleaned and deveined
  • 8 Sugarcane sticks peeled (six inch)
  • 1 medium Onion roughly chopped
  • 3-4 Garlic cloves
  • 100 grams Fish fillets cut into cubes
  • 1 teaspoon Fish sauce
  • to taste Salt
  • 1 teaspoon Sugar
  • 1/2 teaspoon Black pepper powder
  • 2 Red chillies fresh
  • 1 Egg
  • 2 tablespoons Rice flour roasted
  • Oil for greasing and shallow-frying


  1. Grind together onions, garlic, prawns, fish, fish sauce, salt, sugar and pepper powder into a paste.
  2. Add red chillies, egg, rice flour and grind into a fine paste. Transfer the mixture into a bowl.
  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.
  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.
  5. Garnish with red bell pepper curls and serve hot with sweet and chilli sauce.

Nutrition Info

Calories 1136
Carbohydrates 109.2
Protein 73
Fat 45.1
Other Fiber Iron- 15.9mg