Cha Tom - Sugar Cane Prawn

Servings
Make 4-6 pcs
Prep
20 m
Cook
10 m

Recipe By: Chef Ha Nguyen

Sugar cane prawn or Chao Tom is a traditional Vietnamese entre. ... You can eat them directly as finger foods, or remove the prawn from the skewer and wrap it in lettuce and dip with a Vietnamese fish sauce dipping sauce.

Ingredients

150 g Frozen prawn - defrost, clean and dry then mince
40 g Pork fat - minced
. . Seasoning salt, pepper, fish sauce and 1/2 tsp corn starch
1/2 tasp Spring onion sliced
. . Herb to serve (mint, iceberg, corriander...)
1 pcs Sugar cane - from tin - cut into 4-6 strips

Directions

1
- Slice sugar cane into 7cm lengths, then quarter. Immerse in water. Drain and dry well before using, otherwise the prawn mix wont stick.
- Process prawn meat. Add seasoning and corn starch.
- With your hands 'slap' the mixture against the side of a bowl, to make it sticky. It's ready when it just 'hangs' onto the bowl if you were to turn it upside down! Add the pork fat, fish sauce and mix together.
- With oiled hands, wrap mix around sugarcane skewer, or on 1 cm square cane sugar sticks. Brush the top of the steamer basket with oil to stop the prawn mix from sticking, and place the sticks in the steamer and steam hard with the lid on. Steam until they are firm to the touch, about 5 minutes.
- Then deep fry to get a nice golden skin and serve with a dipping sauce.
- Alternatively you can panfry them