Chao Tom crevettes vietnamiennes

Chao tom is a take on the famous Vietnamese sugar shrimp, but this one is infused with lemongrass. Juicy and tasty with a hint of sweetness from the minced filling. A delightful snack and simply addictive. Preparing Chạo tôm is quite simple, and the ingredient-mixing step determines the texture and taste of the Chạo tôm. There are many methods, like wrapping them around small sugarcane sticks, grilling them in an air fryer, or frying them.

When enjoying this dish, cut the meat off the sugar stick and roll the Chao Tom with herbs. Dipping in a bit of sweet chili sauce is delicious, the sweet and salty taste makes Chao Tom a favorite among traditional Vietnamese dishes.

Ingredients

• 500g of shrimp (peeled and deveined)

• 300g of pork (the amount can be adjusted according to preferences)

• 3 cloves of garlic, finely chopped

• 1/3 tsp ground pepper

• 1 tablespoon fish sauce

• 1/2 tsp salt

• 2 tablespoons annatto oil or vegetable oil

• 3 tablespoons cornstarch

• 1 egg white

• Chives

• 10 lemongrass stalks

Instructions

1. Blend the garlic with the shrimp, adding the seasonings.

2. Place the shrimp mixture in a freezer bag, spread it out, and freeze for about 2 hours.

3. Cut the pork into small pieces, marinate with the seasonings for 20 minutes, blend, place in a freezer bag, and freeze for about 2 hours.

4. In a stand mixer, break the shrimp and pork into small pieces, mix with the chives, egg white, cornstarch, and annatto oil for about 15 minutes.
   Alternatively, you can use a food chopper.

5. Spread the shrimp and pork mixture on a plate about 2 cm thick, and divide it.

6. Add a little vegetable oil on your hands to facilitate molding. Wrap the shrimp mixture around the lemongrass stalks and shape as shown in the video.

7. Preheat the oven to 210°C for 10 minutes and bake until evenly golden.
   Turn over and continue to bake until golden on the other side.

8. If you prefer frying, steam for 5 minutes first, then fry. You can also coat them with breadcrumbs before frying.