Photograph of the finished Grilled shrimp paste on sugarcane

Vietnam · Chạo tôm

Grilled shrimp paste on sugarcane

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 600 g
  • Photograph of Pork fat Pork fat 80 g
  • Photograph of Sugarcane Sugarcane 8 pieces
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Sugar Sugar 20 g
  • Photograph of Fish sauce Fish sauce 40 ml
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Rice paper Rice paper 16 leaves
  • Photograph of Herbs Herbs 120 g
  • Photograph of Roasted peanuts Roasted peanuts 60 g

Method

  1. 1 Peel the shrimp, remove the black vein, pat dry, and refrigerate for 20 minutes to firm up the meat.
  2. 2 Mix the shrimp with diced boiled pork fat, garlic, dried onion, sugar, fish sauce, and pepper until the mixture becomes a thick, sticky paste.
  3. 3 Cut the sugarcane into finger-sized strips, apply a little oil to your hands, and wrap the shrimp around each strip.
  4. 4 Grill over charcoal for 12 minutes, turning regularly until the skewers are golden brown and the sugarcane releases its sweet juice.
  5. 5 Wrap the minced pork in rice paper with herbs, sprinkle with roasted peanuts, and dip in sweet and sour fish sauce or soybean paste.

With an appliance

  • Oven 47 min

    Change step 4: place the skewers on the middle rack, bake in the oven at 220 degrees for 13 minutes, then rotate the tray at the 7th minute; the shrimp will be evenly golden brown without having to turn each skewer, but the sugarcane will have less smoky aroma.

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