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Chạo Tôm
Rated 5.0 stars by 1 users
Category
appetizer
Cuisine
Vietnamese
Craving a taste of Vietnam? Try our Chạo Tôm recipe! Succulent shrimp and savory pork paste, infused with fragrant lemongrass and garlic, are molded around sugarcane or lemongrass stalks and then air-fried, grilled, or pan-fried to perfection. It makes an irresistible appetizer or main dish.
Ingredients
-
Around 12-15 medium shrimps
- 4 oz pork paste (4 oz ground pork, 1 tbsp cornstarch, 1 tsp baking powder, 1 tsp chicken powder, 1 tbsp oil)
- 1 tbsp tapioca starch or cornstarch
- 1 tbsp minced shallot
- 1 tbsp minced lemongrass
- 1 tbsp minced garlic
-
1 tbsp Red Boat Fish Sauce
- Dash of salt
- Dash of pepper
- 1 tsp chicken bouillon
- 1 tsp sugar
- Sugarcane stalks (or lemongrass stalks)
Directions
1. Make the pork paste.
- 2. Remove tail and grind the shrimp into a paste. Move to another bowl and combine with all other ingredients.
- 3. Cut the sugarcane or lemongrass stalks. Lightly oil hands.
- 4. Mold shrimp pork mixture around stalks. Make sure to oil in between each stalk.
- 5. Airfry the skewers at 380F for 15-20 mins, flipping halfway. You can also grill these or cook on a pan over medium heat.
- 6. Serve and eat with fish sauce.
