Vietnamese Shrimp On Sugarcane Sticks (Chao Tom)

Name: Vietnamese Shrimp On Sugarcane Sticks (Chao Tom)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the shrimp sticks:; 1 pound shrimp (shell removed & deveined); 1 tablespoon corn starch; 1 teaspoon black pepper; 1 tablespoon fish sauce; 1 tablespoon sugar; 3 cloves garlic; 2 sugarcane sticks (split into 4 lengthwise); 1/3 cup vegetable oil (for frying); Green onion oil:; 1/4 cup chopped green onion; 2 tablespoons vegetable oil; a pinches of salt & pepper; for the dressing:; 1/4 cup fish sauce; 1/4 cup boiling water; 3 tablespoons sugar; 1 tablespoon lime juice; 2 cloves garlic (minced); 1 thai chili (minced)

Servings: persons

For the shrimp sticks:
1 pound shrimp (shell removed & deveined)
1 tablespoon corn starch
1 teaspoon black pepper
1 tablespoon fish sauce
1 tablespoon sugar
3 cloves garlic
2 sugarcane sticks (split into 4 lengthwise)
1/3 cup vegetable oil (for frying)
Green onion oil:
1/4 cup chopped green onion
2 tablespoons vegetable oil
a pinches of salt & pepper
for the dressing:
1/4 cup fish sauce
1/4 cup boiling water
3 tablespoons sugar
1 tablespoon lime juice
2 cloves garlic (minced)
1 thai chili (minced)

1
Wash shrimp and dry with paper towel to remove excess water.
2
Place shrimp in a large mixing bowl. Marinate with fish sauce, sugar, black pepper. Toss with cornstarch and set aside for a few minutes.
3
Place shrimp mixture with garlic clove in the food processor. Pulse a few times, then blend on low until a coarse paste forms. Transfer back to the mixing bowl.
4
Grease both hands well with some vegetable oil. Take about 2 tablespoon of paste, flatten out the paste and place it in the palm of hand. Place the sugarcane sticks in the middle of the paste. Then close your hand and wrap the shrimp around the stick. Turn the stick around while patting the paste to smooth out the surface. Continue until all finish.
5
Prepare the green onion oil: place everything in a small bowl and microwave for 20 seconds. Set aside.
6
Dipping sauce: In a small bowl, whisk together fish sauce, boiling water, sugar until dissolved. Add in lime juice, chili and garlic. Set aside.
7
Drizzle some green onion oil on top of the shrimp sticks. Serve with the sweet, spicy dipping sauce along with fresh herbs and fine vermicelli (if desired).

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the shrimp sticks:, 1 pound shrimp (shell removed & deveined), 1 tablespoon corn starch, 1 teaspoon black pepper, and more.

Yes, Vietnamese Shrimp On Sugarcane Sticks (Chao Tom) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!