Shrimp Mousse on Sugar Cane Vietnamese Chao Tom
Transform your next meal into a vibrant culinary adventure with this recipe for Shrimp Mousse on Sugar Cane, or Vietnamese Chao Tom. A traditional delight straight from the heart of Vietnam, this dish combines plump shrimp, aromatic garlic, and shallots with the umami depth of fish sauce, all blended into a smooth, savory mousse. Wrapped around naturally sweet sugar cane sticks and grilled to golden perfection, each bite is a perfect harmony of smoky, sweet, and savory flavors. Easy to prepare in just 40 minutes, these skewers make an impressive appetizer or light main course, especially when served with fresh herbs, crisp lettuce, tender vermicelli noodles, and zingy nuoc cham dipping sauce. Perfect for parties or weeknight dinners, this recipe is a delicious fusion of tradition and elegance that’s sure to transport your taste buds to the bustling streets of Vietnam!
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Ingredients
- 500 grams Raw shrimp (peeled and deveined)
- 50 grams Pork fat (optional, finely chopped or ground)
- 3 cloves Garlic (minced)
- 2 medium Shallots (minced)
- 2 tablespoons Fish sauce
- 2 teaspoons Brown sugar
- 1 tablespoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 2 tablespoons Ice water
- 8 sticks Sugar cane sticks (cut into 10-12 cm lengths, split into quarters)
- 2 tablespoons Vegetable oil
Directions
Step 1
Prepare the sugar cane sticks by cutting them into 10-12 cm lengths and splitting each length into quarters. Set them aside.
Step 2
In a food processor, combine the shrimp, pork fat (if using), garlic, shallots, fish sauce, brown sugar, cornstarch, salt, white pepper, and ice water. Blend into a smooth and sticky paste. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 3
Lightly oil your hands to prevent sticking. Take a small handful of the shrimp mixture (about 2-3 tablespoons) and mold it around a sugar cane stick, forming a sausage-like shape. Repeat with remaining mixture and sugar cane sticks.
Step 4
Heat a grill or grill pan over medium heat and lightly grease it with vegetable oil. Alternatively, you can cook these in a skillet.
Step 5
Grill the shrimp mousse skewers, turning occasionally, for 8-10 minutes or until the shrimp mousse is cooked through and has a light golden brown color. The sugar cane will also release its sweetness as it cooks.
Step 6
Serve immediately with fresh herbs, lettuce, vermicelli noodles, and dipping sauce such as nuoc cham for an authentic Vietnamese experience.
Nutrition Facts
| Serving size | (1486.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3414.6 |
| Total Fat 80.9g | 0% |
| Saturated Fat 23.8g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 992.5mg | 0% |
| Sodium 4260.2mg | 0% |
| Total Carbohydrate 607.4g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 593.4g | |
| Protein 124.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 471.2mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 1976.3mg | 0% |
Source of Calories