Recipe courtesy of
Susan Vu
for
Food Network Kitchen
Recipe courtesy of
Susan Vu
for
Food Network Kitchen
Watch how to make this recipe.
Chạo Tôm
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- Level: Easy
- Total: 2 hr (includes chilling time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 706
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 133 g
- Dietary Fiber
- 2 g
- Sugar
- 82 g
- Protein
- 22 g
- Cholesterol
- 140 mg
- Sodium
- 1432 mg
Chạo tôm is a very popular Vietnamese hand-held appetizer or element of a main course that features flavor-packed shrimp paste wrapped around sugarcane. The paste is fried and then served with lettuce leaves for wrapping and a sweet and tangy nước mấm sauce for dipping. Although you can peel and cut fresh sugarcane, I prefer the ease of canned sugarcane in syrup which can be found year-round next to the canned fruit in most southeast Asian grocery stores. Another ingredient swap I make is trading the traditional pork paste (giò sốn) for mayonnaise, which has been my go-to binder for chạo tôm for years. I find it gives the dish the same signature bounce while utilizing an ingredient I always have in my refrigerator.
- Level: Easy
- Total: 2 hr (includes chilling time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 706
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 133 g
- Dietary Fiber
- 2 g
- Sugar
- 82 g
- Protein
- 22 g
- Cholesterol
- 140 mg
- Sodium
- 1432 mg
Ingredients
Nước Mấm:
Chạo Tôm:
Serving:
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Directions
Special equipment:
a deep-fry thermometer.- For the nước mấm: Combine the lime juice, sugar and 1/3 cup water in a medium bowl and whisk until the sugar is completely dissolved. Add the garlic, chilies and fish sauce and whisk to combine. Taste and adjust the sauce to your liking with additional sugar, water and/or fish sauce. You will have about 1 1/3 cups of dipping sauce. Cover and refrigerate while you prepare the chạo tôm.
- For the chạo tôm: Pulse the garlic and shallot in a food processor until minced, about 10 pulses. Add the shrimp, mayonnaise, cornstarch, bouillon, fish sauce, sugar and 3/4 teaspoon black pepper. Pulse until finely chopped and almost pasty in texture, about 30 pulses. You will have about 3 1/3 cups of shrimp paste. Transfer to a medium bowl, cover, and chill the shrimp paste in the refrigerator for 1 hour.
- While the shrimp paste chills, cut the sugarcane lengthwise into twenty 1/2-inch-thick sticks. (Refrigerate leftover sugarcane for up to 5 days; chew on them as a little sweet treat or use them as fun cocktail stirrers.)
- Line a large baking sheet with parchment paper. Grease the paper lightly with canola oil. Lightly grease your hands and grease a tablespoon with more oil. Scoop 20 even mounds of the chilled shrimp paste onto the baking sheet, about 2 heaping tablespoons per mound. Put 1 mound into the palm of one of your hands then place a sugarcane stick down the center. Use your hands to wrap the shrimp paste around the stick in a football-like shape (round in the center and slightly tapered on the sides), leaving about 1/2 inch of space on each end of the stick.
- Fill a large Dutch oven with a little more than 1 inch of oil and heat until it registers 325 degrees F on a deep-fry thermometer. Line a second baking sheet or a large plate with a couple layers of paper towels and set aside.
- Once the oil is hot, in batches of five, fry the chạo tôm until they are puffed, golden brown and cooked through, 3 to 4 minutes per batch, turning them occasionally. Transfer to the prepared baking sheet or plate to drain. The temperature of the oil will drop to around 300 degrees F after you add the chạo tôm; make sure to allow the oil temperature to come back to 325 degrees F before frying another batch.
- For serving: Transfer the fried chạo tôm to a serving platter. Serve the rice vermicelli noodles, lettuce leaves, cucumbers and the nước mấm alongside. Slide the shrimp paste off the sugarcane and wrap it in lettuce with fillings and dip it in nước mấm.
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