Chạo Tôm

Sep 25, 2014

Chạo Tôm

Sep 25, 2014

lamb

Ingredients

  • 300 g raw prawns, deveined and chopped
  • 50 g chopped shallots
  • 2 garlic cloves, crushed
  • 5 ml sugar
  • 1 egg white
  • 50 g white fish (fresh, such as hake is best)
  • 5 ml fish sauce
  • 5 ml five-spice
  • salt to taste
  • 5 ml freshly ground black pepper
  • 20 ml chopped fresh coriander
  • 4 pieces sugar cane about 10 cm in length, cleaned
  • vegetable oil (canola is preferable)

Method

  • In a food processor, blitz shallots, garlic, sugar and egg white to a paste.
  • Add chopped prawns and hake, pulse until fine.
  • Add fish sauce, five-spice, salt and pepper.
  • Remove from blender and stir in the coriander.
  • Rub some oil on your hands to avoid mix sticking to your fingers, and make a small ball with ¼ of the seafood mix.
  • Push sugar cane into the ball and then roll the cane backwards and forwards to make an elongated covering around the cane, and the mix is smooth.
  • Repeat with remaining paste.
  • Pre-heat griddle or grill, and brush some oil on the prawn paste.
  • Place on BBQ/grill and grill for approx. 5 – 8 minutes until cooked.
  • Serve with fresh herbs (coriander, mint, basil), bean sprouts, dipping sauce, roasted peanuts and charred shallots.

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