
Vietnamese Prawn Skewers – Chạo Tôm
January 29, 2025
- 350g ASC labelled raw prawns
- 3 cloves garlic
- 1 pinch salt
- 1 tsp sugar
- 1 Tbsp fish sauce
- 1 egg white, beaten until frothy
- 1 tsp white pepper powder
- 1 long red chilli , de-seeded & finely chopped
- 2 spring onion stalks, finely chopped
- 1 Lemon zest
- Sugar cane, skin peeled and quartered into 12 cm lengths, (lemongrass sticks add a nice aromatic touch if you don’t have sugarcane)
- Oil for frying
Instructions / Directions
Serves: 2 Cooking time: 15 minutesChạo Tôm is iconic to Vietnamese cuisine because it beautifully showcases Vietnam’s love for fresh seafood, aromatic herbs, and unique cooking techniques, with the sugar cane adding a sweet flavour that perfectly complements the savoury prawn mix.Chạo tôm has its roots in Vietnam’s southern regions, particularly in the Mekong Delta, where sugarcane is abundant and seafood plays a central role in local cuisine. Indeed enjoyed during Tết (Lunar New Year) as part of festive meals, although the dish doesn’t have specific symbolism tied to good luck or prosperity in the same way some other foods do. Nonetheless, the tradition of preparing elaborate meals like Chạo Tôm during Tết highlights the importance of family gatherings and abundance, as food plays a central role in celebrating the holiday and bringing families together.
Dietary: Gluten Free, Dairy Free Recipe adaptation by Nina ‘Teddie’ Huynh.
- Rinse and devein the prawns, then pat them dry thoroughly with paper towels.
- Place the prawns, garlic, white pepper chillies, salt, sugar and fish sauce and lemon zest into a food processor. Blend until a smooth paste forms. Transfer the prawn paste to a bowl and fold in the spring onions.
- Beat the egg white until frothy. Combine the prawn paste with the beaten egg white and mix well. (this step will add more Albumin to the mix to help it stay together during the shaping process)
- Chill the mixture in the fridge for 15 minutes.
- After chilling, divide the prawn paste into equal portions.
- Oil both hands and wrap the prawn paste around the skewer, shaping it evenly while leaving about 4 cm from the bottom.
- Heat oil in a wok and deep-fry the Chạo Tôm until golden brown.
- Serve immediately with Lettuce , Fresh aromatic herbs and Vermicelli Noodles.
Tips:
I love to add Lemon Myrtle to do an Australian Native inspired version. Lemon myrtle is a slightly citrusy aromatic leaf similar to Kaffir lime leaves that add a lovely kick to the dish.
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