Vietnamese Chao Tom is hands down the BEST appetizer for any summer feast! They’re deeply infused with sautéed aromatics, steamed for an unforgettable springy texture then deep fried until golden. You won’t believe how addictively moreish they are. I guarantee you’ll be coming back for seconds!
The appetizer you’ll always reach for
A Vietnamese feast for our family is never complete without a plate of Chao Tom fresh from the kitchen. We almost always buy the ready-made frozen ones from our local Asian supermarket just for convenience, but I’ll let you in on a little secret:
Homemade ones are hands down a TREASURE.
Every bite has pockets of insanely aromatic flavor that you’ll never get from store bought frozen ones.
And when the aromatics are being fried until golden…if you could just smell it wafting through your kitchen, you’d know just how much depth the charred bits add.
Store-bought frozen sugar cane shrimp can be dry, even after frying.
But these ones aren’t. They’re super succulent, right down to their juicy sugar cane core.
What is sugar cane shrimp?
Affectionately known as Chạo Tôm to Vietnamese people, sugar cane shrimp is a fragrant appetiser that originated from central Vietnam in the city of Huế.
The paste is characterised by its springy texture and mild seafood flavor which is then wrapped around a sweet sugar cane stick before being steamed and fried.
It’s often served at parties as a main to be wrapped with herbs, with grilled meat and noodle platters or Bánh Canh Cua, the thicker seafood variant of Bánh Canh Gà.
The best part is that after the shrimp paste is eaten, you can chew on the sugar cane for its juices!
Why this recipe works
- Aromatics are pan fried and blended into the shrimp paste for the most incredible flavor kick.
- Egg yolks are brushed onto the steamed sticks for a deep golden color when fried.
- Using giò sống (pork paste) gives it a wonderfully springy texture and adds extra fragrance!
What you’ll need
About the ingredients
For extra flavor, we use pre-prepared pork paste (giò sống) from the frozen section of our local Asian grocery store. If that’s not available, substitute it with shrimp instead.
The banana leaf can also be found in the fridge at your Asian supermarket.
Sugarcane can be bought fresh or in tins with syrup. They will be in aisles with other tinned products from Asian grocers.
How to make this recipe
Wash the frozen prawns in cool water. When thawed, drain them in a colander.
Place the prawns on a cloth to dry and pat the moisture away using paper towels. You want each one to be free from any liquid.
Put the shrimp in a ziplock bag along with the pepper, chicken bouillon powder, fish sauce, salt and sugar.
Use a meat mallet (or any tool you have on hand) to pound the shrimp for 3 minutes, then set aside.
Heat up a pan with the oil and brown the lemongrass, chili, spring onion, purple shallots and garlic.
In a food processor, add the fried aromatics, shrimp and pork paste along with the baking soda and potato starch.
Blitz the contents until it forms a smooth paste.
Line a flat dish with banana leaf and wrap roughly 1/2 US cup paste around the sugar cane.
Tip: Wearing gloves and coating it in a light layer of oil will stop the mixture from sticking. To make the surface smooth, roll the sugar cane in the palm of your hand.
Set up a steamer on high heat and steam for 5 minutes or until cooked.
Turn off the heat then lightly brush egg yolks on the steamed chao tom 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.
Set up a deep frying station and cook the chao tom for 5-10 minutes or until golden brown.
Serve immediately with bánh hỏi (Vietnamese woven rice noodles) and fresh herbs!
FAQs
Yes, you can! That’s really the best part. Once you get to the stick, you can bite on it to extract all the juice out.
You can use paddlepop sticks as a substitute, but if you’d like a food alternative, cutting lemongrass into thinner sticks also works too!
The beauty of this recipe is that they certainly can be frozen and will last for up to 3 months! Just make sure not to fry them before putting them in the freezer. Take them out to thaw, then fry.
Tips for the best results
- Cook the chao tom just before serving. The longer you let it sit, the more it will begin to shrivel and shrink.
- Don’t overcrowd the frying pot. Deep fry a few at a time so the oil temperature doesn’t dip too low. You want them to be golden as quickly as possible to avoid a dry chao tom!
- Use a pot or pan large enough for the shrimp paste not to touch. This is vital for a consistent brown coating.
Inspired to have a Vietnamese banquet at home? Try these!
- Vietnamese Pork Mince is the perfect way to serve some fresh herbs. Have it in a lettuce wrap!
- Get some chargrilled flavors in with Vietnamese Grilled Pork Chops (Sườn Nướng).
- For a traditional broken rice combination, add thick slices of Vietnamese Steamed Egg Meatloaf (Chả Trứng Hấp).
- Drizzle everything with some fragrant Vietnamese Dipping Sauce (Nước Mắm).
- Your meal wouldn’t be complete without a Stuffed Bittermelon Soup (Canh Khổ Qua).
- End the night with crispy and fluffy Coconut Pandan Waffles (Bánh Kẹp)!
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Chao Tom (Sugar Cane Shrimp)
Equipment
- Food processor
Ingredients
For the Prawn Paste
- 700 g / 1.5 lb peeled frozen prawns
- 200 g / 0.44 lb pork paste (giò sống)
- 1 tsp pepper
- 1/2 tbsp chicken bouillon powder
- 1/2 tsp salt (or to taste)
- 2 tsp sugar (or to taste)
- 1 tbsp fish sauce
- 1 1/2 tsp potato starch
- 1/2 tsp baking soda
- sugar cane
- 2 egg yolks (for the glaze)
- cooking oil (for frying)
The Aromatics
- 4 cloves garlic, finely chopped
- 3 bulbs red shallots, finely chopped
- 1 sprig spring onion, finely chopped
- 1 tbsp lemongrass, minced
- 1 chili, finely chopped (optional)
- 1 tbsp cooking oil
Instructions
- Wash the frozen prawns in cool water. When thawed, drain them in a colander.
- Place the prawns on a cloth to dry and pat the moisture away using paper towels. You want each one to be free from any liquid.
- Put the shrimp in a ziplock bag along with the pepper, chicken bouillon powder, fish sauce, salt and sugar.
- Use a meat mallet (or any tool you have on hand) to pound the shrimp for 3 minutes, then set aside.
- Heat up a pan with the oil and brown the lemongrass, chili, spring onion, purple shallots and garlic.
- In a food processor, add the fried aromatics, shrimp and pork paste along with the baking soda and potato starch then blitz the contents until it forms a smooth paste.
- Line a flat dish with banana leaf and wrap roughly 1/2 US cup paste around the sugar cane.Tip: Wearing gloves and coating it in a light layer of oil will stop the mixture from sticking. To make the surface smooth, roll the sugar cane in the palm of your hand.
- Set up a steamer on high heat and steam for 5 minutes or until cooked.
- Turn off the heat then lightly brush egg yolks on the steamed chao tom 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.
- Set up a deep frying station and cook the chao tom for 5-10 minutes or until golden brown.
- Serve immediately with bánh hỏi (Vietnamese woven rice noodles) and fresh herbs!
Notes
- Cook the chao tom just before serving. The longer you let it sit, the more it will begin to shrivel and shrink.
- Don't overcrowd the frying pot. Deep fry a few at a time so the oil temperature doesn't dip too low. You want them to be golden as quickly as possible to avoid a dry chao tom!
- Use a pot or pan large enough for the shrimp paste not to touch. This is vital for a consistent brown coating.
- For extra flavor, we use pre-prepared pork paste (giò sống) from the frozen section of our local Asian grocery store. If that's not available, substitute it with shrimp instead.
- The banana leaf can also be found in the freezer at your Asian supermarket.
- Sugarcane can be bought fresh or in tins with syrup. They will be in aisles with other tinned products from Asian grocers.
Mirlene says
WOW!!! That’s so different. I have never had both sugar cane and shrimp together. This is truly a must try. How does it work/taste since you aren’t suppose to swallow the cane?
Jeannette says
It definitely is worth a try! You just eat the shrimp paste then chew on the sugar cane to extract all its sweet juice out before you throw it away 😀
Matt @ Plating Pixels says
I’ve never had sugar cane shrimp but now I feel like I have to try it!
Jeannette says
It’s definitely worth a try!
Julia says
This is fantastic recipe, love seafood, so I am so into sort of sweet and sour flavours. Will definitely try it this weekend!
Jeannette says
I love seafood too! I hope you enjoy this recipe!
Krissy Allori says
This looks amazing. I love everything about his recipe. Sugar cane and shrimp. That’s genius. Thanks for sharing.
Jeannette says
Thanks, Krissy!
Alison says
This was new to me, but such a delicious recipe! All the flavors really went well together.
Jeannette says
Thanks, Alison! That’s wonderful to hear!
Chris says
They look great. Is there a viable substitute for the pork paste? I’ve made sugarcane prawns using pork fat but I’ve never even heard of pork paste….
Jeannette says
Hi, Chris! The next closest option would be fish paste, but the flavor will be slightly different. We generally just get the pork paste from the frozen or fridge section of the supermarket and it adds a nice bounce to the sugarcane prawns 😀
Chris says
Thanks Janette. I missed your reply. I actually looked up a recipe for traditional pork paste, shrugged and used the insides of a few good quality pork sausages. It worked a treat and they were the best sugarcane prawns I have ever made (and I’ve made a lot!) Absolutely delicious. This will now be my ‘forever’ recipe.
Jeannette says
Wow, Chris! That’s brilliant! I love pork sausages on their own and it’s such a fantastic idea that you put it into the sugarcane prawns as a substitute for the pork paste. Still can’t get over how great that idea is! Well done! Now you’ve inspired me to give it a go… 😛 Glad it worked out for you!
Puranchandra Pant says
Can we freesze these for later use or put in deep freezer? It is laborious thing. So one long sugarcane yields lots of skewers.
Jeannette says
Hi! Yes, you can certainly put them in the freezer. I would suggest freezing them uncooked, then taking them out to fry when you’re ready to eat them. We buy the sugarcane from tins so they’re already cut up in smaller sections and easier to skewer.
hanna says
Did you use the Chaokoh tinned sugarcane?
How many pieces were in a can?
Jeannette says
Hi, Hanna! I believe I did, but I don’t remember how many were in there off the top of my head. Sorry! If you do end up using that brand and there are leftovers, you can simple chew on it to enjoy the juice, then discard the stick 🙂