Prawns on Sugarcane (Chao Tom)

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Prawns on Sugarcane (Chao Tom). One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Prawns on Sugarcane (Chao Tom) is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. Prawns on Sugarcane (Chao Tom) is something which I've loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Prawns on Sugarcane (Chao Tom), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Prawns on Sugarcane (Chao Tom) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Prawns on Sugarcane (Chao Tom) is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Prawns on Sugarcane (Chao Tom) estimated approx 1 hour 10 minutes.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Prawns on Sugarcane (Chao Tom) using 26 ingredients and 15 steps. Here is how you cook it.

Vietnamese Chao Tom is the best appetizer for any summer feast or party food.
They are deeply infused with sautéed aromatics, steamed for springy texture then deep fried until golden. The best part is that after the prawns paste is eaten, you can chew on the sugar cane for it’s juices.

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Ingredients and spices that need to be Take to make Prawns on Sugarcane (Chao Tom):

1. Prawn paste:
2. 700 g raw prawns, peeled and deveined
3. 200 g pork mince
4. 1 tsp white pepper
5. 1/2 tbsp chicken powder
6. 2 tsp sugar
7. 1 tbsp fish sauce
8. 1 1/2 tsp potato starch
9. 2 egg yolks
10. 1 egg, lightly beaten
11. Sugar cane
12. Cooking oil
13. The herbs or aromatics:
14. 4 cloves garlic, finely chopped
15. 3 red shallots, finely chopped
16. 1 spring onion, finely chopped
17. 1 tbsp minced lemongrass
18. 1 tbsp cooking oil
19. Nuoc Cham (Vietnamese dipping sauce):
20. 1 1/2 tbsp sugar
21. 2 tbsp hot water
22. 1 tbsp fish sauce
23. 1 tbsp lime juice
24. 1 clove garlic, minced
25. 1 tbsp Thai chilli, sliced
26. 1 tbsp rice vinegar

Instructions to make to make Prawns on Sugarcane (Chao Tom)

1. Refresh the prawns by putting them in a colander and tossing them with a liberal of salt. Rinse immediately under lots of cold water and drain well and dry with paper towel. You want each one to be free from any liquid.
2. Put the prawns in a ziplock bag along with white pepper, chicken powder, fish sauce and sugar.
3. Use a meat mallet or any tool you have to pound the prawn for 3 minutes, set aside.
4. Heat up a pan with the oil and brown the lemongrass, spring onion, shallot and garlic. Cook for 2 minutes.
5. In a food processor, add the fried aromatics, prawn mixture, pork mince along with potato starch and 1 egg then blitz it until it form a smooth paste.
6. Transfer to a bowl and cover with plastic wrap and put in the fridge for 30 minutes. The mixture will stiffen as it sits.
7. Meanwhile, cut 3 - 4 sections of sugarcane lengthwise into thin sticks, each between 1/2 inch in diameter and 5 cm length. You need only 12 sugarcane sticks. Save the extras for another use. Blot it dry with paper towel and set side.
8. Now put the prawns paste into the sugar cane. Please see the video below.
9. Set on the prepared steamer tray. Repeat to make 11 more. Put overflow sticks on a plate.
10. Steam the prawn sticks for 4 - 5 minutes until slightly puffed, and just cooked through.
11. Turn off the heat then lightly brush with egg yolks on the steamed prawn sticks and let it rest in the steamer for 1 minute. This step will allow the yolk to form a glaze over the meat without overcooking.
12. Set up a deep frying pan with a lots of oil. Heat the oil until it reach 170ºC. Fry the prawn sticks for 5 - 8 minutes or just until golden brown.
13. Serve immediately with fresh herbs, lettuce and nuoc cham.
14. For Nouc Cham:
    
    In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in a fish sauce and rice vinegar.
15. When you are ready to serve the nouc cham, ass the freshly squeezed lime juice, minced garlic and chopped chillies.

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So that's going to wrap it up for this special food How to Prepare Quick Prawns on Sugarcane (Chao Tom). Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!