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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
Method
- Grind together onions, garlic, prawns, fish, fish sauce, salt, sugar and pepper powder into a paste.
- Add red chillies, egg, rice flour and grind into a fine paste. Transfer the mixture into a bowl.
- 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.
- 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.
- 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 |
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