What is Chạo Tôm?

Chạo tôm is a traditional Vietnamese dish made by wrapping seasoned shrimp paste around sugarcane sticks, which are then grilled or fried until golden brown. This dish hails from central Vietnam and can be served as a standalone appetizer or as part of a main course.

How to Eat Chạo Tôm?

To enjoy Chạo Tôm, simply slide the shrimp paste off the sugarcane skewer. You can either discard the sugarcane or chew on it to savor the sweet juices, but remember to spit out the woody parts, as they are not meant to be consumed. It may not be the most elegant option, but it’s a delightful sweet treat.

How to Serve Chạo Tôm?

Chạo Tôm can be enjoyed in various ways:

What You Will Need

Gather the following ingredients to make Vietnamese sugarcane shrimp:

• Shrimp: Use any size shrimp, preferably peeled and deveined for convenience.
• Pork paste (Giò Sống): Traditional recipes combine ground shrimp with pork paste for enhanced flavor and texture. This can be found in the freezer section of Vietnamese grocery stores. If you prefer a pork-free option, you can omit this ingredient.
• Tapioca starch or corn starch: This ingredient helps bind the mixture and provides a smooth texture.
• Green onions and minced lemongrass: These ingredients add a wonderful aroma. If lemongrass is unavailable, garlic can be used as a substitute.
• Seasonings: Salt, fish sauce, sugar, ground white/black pepper, and optional MSG or chicken bouillon powder to enhance flavor.
• Sugar cane: This serves as a semi-edible skewer. You can use fresh or canned sugarcane, but it should be quartered for thinner skewers. Alternatively, lemongrass stalks can be used, or you can skip the skewers altogether and roll the shrimp paste into small balls.
• Neutral oil: Lightly oiling your hands makes handling the sticky shrimp paste easier. Vegetable oil, canola oil, peanut oil, corn oil, or avocado oil works well. Disposable gloves can also be helpful.

How to Make Chạo Tôm

Step 1: Prepare the Shrimp Mixture

Rinse the shrimp and drain thoroughly. Pat them dry if necessary. Place the shrimp in a large Ziploc bag or mortar, and use a mallet or pestle to pound them into a paste. This method creates the signature bouncy texture of the shrimp. Transfer the paste to a mixing bowl and add the pork paste, tapioca starch, green onions, minced lemongrass, fish sauce, sugar, pepper, and optional MSG. Mix until well combined. For a quicker method, you can use a food processor to blend the ingredients until smooth, although the texture may not be as bouncy.

Step 2: Make the Skewers

Wearing gloves and lightly oiling your hands will help prevent sticking. Divide the shrimp mixture into 16 equal portions. Take one portion and flatten it in your palm. Place a sugarcane skewer on top and mold the shrimp paste around it. You can wrap it at the end of the sugarcane to resemble a lollipop or in the middle for a corn-on-the-cob look. Once assembled, place the skewers on an oiled sheet pan and repeat with the remaining mixture.

Step 3: Cook the Skewers

Traditionally, these skewers are steamed first, then pan-fried or grilled to achieve a golden color. Steaming helps the shrimp paste maintain its shape. However, I often skip this step and cook them directly without issues. Here are a few cooking methods:

• Air Fryer Method: Lightly brush the skewers with oil and air fry at 380°F for 8 minutes, flipping halfway through.
• Grill Method: Preheat the grill to medium heat and lightly oil the grates. Grill the skewers for about 5 minutes or until golden and cooked through.
• Pan-Fry Method: Heat a light layer of oil in a pan over medium-high heat. Cook the skewers, turning occasionally, until golden and crispy (about 5 minutes total).

FAQs and Tips for Success

Can I Prepare Chạo Tôm Ahead of Time?

Yes, you can prepare the shrimp mixture a day in advance and store it in the refrigerator.

Why is My Shrimp Paste Not Sticking to the Sugarcane?

Ensure the mixture is well blended or pounded. Properly beating the shrimp creates a sticky paste that adheres to the sugarcane.

Storage & Reheating

Store leftover chạo tôm in an airtight container in the refrigerator for up to 2-3 days. To reheat, grill, air fry, or pan-fry the skewers until heated through and slightly crispy. Alternatively, you can use the microwave.

If you’re not cooking immediately, prepare the shrimp and pork mixture separately without assembling. If you prefer to assemble in advance, store the skewers in the fridge or freezer, ensuring they do not touch.