Chao Tom (Sugarcane Shrimp Skewers)

Method

1. 1
   • shrimp 500 g
   • ground pork 100 g
   • garlic 2
   • shallot 2
   • cornstarch 2 tbsp
   • fish sauce 1 tbsp
   • white sugar 1 tbsp
   • black pepper 1 tsp

   Blend the shrimp paste — In a food processor, blend the shrimp, ground pork, garlic, half the shallot, cornstarch, fish sauce, sugar, and black pepper into a smooth, sticky paste.

2. 2
   • sugarcane 8
   • vegetable oil 1 tbsp

   Mould paste onto sugarcane — Wet your hands with a little oil and mould a portion of the paste around the middle of each sugarcane stick, pressing firmly so it holds.

3. 3
   • shrimp 500 g

   Grill the skewers — Grill the skewers over medium heat for about 10-12 minutes, turning often, until the shrimp paste is golden and firm.

   ⏱12 min
4. 4
   • rice paper 8

   Soften the rice paper — Briefly dip each rice paper sheet in warm water for about 15 seconds to soften, then lay flat on a work surface.

   ⏱15 sec
5. 5
   • shrimp 500 g
   • shallot 2
   • sugarcane 8
   • rice paper 8
   • lettuce 8
   • fresh mint 4 tbsp
   • cucumber 1
   • peanuts 3 tbsp
   • fried shallots 3 tbsp

   Roll the fresh spring rolls — Slide the grilled shrimp paste off the sugarcane and place on the rice paper with lettuce, mint, cucumber, remaining shallot, peanuts, and fried shallots, then roll up tightly.