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  • Writer's pictureVietnam Food Safari

Traditional Vietnamese Recipe - CHẠO TÔM ( SUGARCANE PRAWN SKEWERS)


500 g tiger prawn peeled and deveined

100g pork mince

20 g spring onion white part minced, green part choppped

1 tbsp fish sauce

salt, sugar, pepper, stock powder to taste

sugarcane split into thin sticks

crushed roasted peanuts

scallion oil

fresh greens: lettuce, corriander, mint, cucumber


Ground the prawns in a food processor into a fine paste. Mix with the pork mince until well-combined.

Season the paste with salt, pepper, sugar, chicken stock, fish sauce and spring onion (white part)

To increase the stickiness, throw the paste into the bowl for 20 times. Grease hand with some vegetable oil and wrap the paste aroung the sugarcane stick, leaving one end as a handle. Repeat until finish.

There are 2 options to cook: Either to deep-fry at 150°C or to grill. If you go for grilling option, steam the prawn skewers for 5 minutes to shape the form and then grill at medium level to get grill pattern.

Arrange the sugarcane prawn skewers on a plate with fresh greens and garnish with scallion oil and crushed peanuts.

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