This authentic Vietnamese dish, known as Chao Tom, features fresh shrimp skewered on stalks of sugar cane and grilled over charcoal. The natural sweetness of the cane infuses the shrimp as they cook, creating a delicate balance of smoky, savory, and subtly sweet flavors. Served hot, the shrimp are typically wrapped in warm, softened rice paper alongside fresh herbs and a dipping sauce. It is a beloved street food snack that brings a taste of Vietnam to your table. Perfect for summer gatherings or as an elegant appetizer, this recipe highlights the simplicity and depth of Southeast Asian cuisine. The combination of textures&# 226;ÂÂcrispy rice paper, tender shrimp, and crisp vegetablesâÂÂmakes it a satisfying and memorable meal.
Shrimp On Sugar Cane (Chao Tom
Description
This authentic Vietnamese dish, known as Chao Tom, features fresh shrimp skewered on stalks of sugar cane and grilled over charcoal. The natural sweetness of the cane infuses the shrimp as they cook, creating a delicate balance of smoky, savory, and subtly sweet flavors. Served hot, the shrimp are typically wrapped in warm, softened rice paper alongside fresh herbs and a dipping sauce. It is a beloved street food snack that brings a taste of Vietnam to your table. Perfect for summer gatherings or as an elegant appetizer, this recipe highlights the simplicity and depth of Southeast Asian cuisine. The combination of textures&# 226;ÂÂcrispy rice paper, tender shrimp, and crisp vegetablesâÂÂmakes it a satisfying and memorable meal.Ingredients
Directions
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Peel and devein the shrimp, leaving the tail shells intact if desired, or remove them completely for easier eating.
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Minced the garlic cloves and combine with the pounded rock sugar, fish sauce (if available), and a splash of water to create a marinade.
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Toss the shrimp in the marinade and let them sit for 10-15 minutes to absorb the flavors.
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Cut the sugar cane into 12-inch sections and peel away the outer layer to expose the tender inner core.
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Skewer the shrimp onto the sugar cane stalks, pushing them down firmly so they are secure.
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Preheat a grill or grill pan to medium-high heat.
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Grill the shrimp on the sugar cane for 2-3 minutes per side, until they are pink and cooked through.
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Soften the dried rice papers by dipping them briefly in warm water.
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Place a few grilled shrimp on the rice paper, add fresh herbs and vegetables from the platter.
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Roll up the rice paper tightly and serve immediately with dipping sauce.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 105.8kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 172.5mg58%
- Sodium 355.8mg15%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.1g1%
- Sugars 1.5g
- Protein 22.9g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Traditional Chao Tom uses the natural sweetness of the sugar cane to flavor the shrimp. If sugar cane is unavailable, you can skewer shrimp on bamboo sticks and brush with a mixture of sugar and fish sauce.
For the dipping sauce, mix fish sauce, lime juice, sugar, minced garlic, and chili in a small bowl. Adjust sweetness and acidity to taste.
Fresh herbs such as mint, cilantro, and Vietnamese basil are essential for wrapping. Include cucumber slices and bean sprouts for crunch.
Be careful when handling hot grilled shrimp. Allow them to cool slightly before wrapping in rice paper to avoid tearing.
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
