Traditional Vietnamese Chao Tom is not typically deep-fried in restaurants. Chao Tom is a popular Vietnamese dish made with shrimp paste, which is shaped onto sugarcane sticks and then grilled or pan-fried. The result is a flavorful and aromatic shrimp cake that is usually served with rice noodles, fresh herbs, and dipping sauce.
Here's a basic recipe for Chao Tom:
Ingredients:
- 1 lb (450g) raw shrimp, peeled and deveined
- 1/2 cup of finely chopped or processed pork (optional, for added flavor)
- 2 cloves of garlic, minced
- 1 shallot, minced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch or tapioca starch
- 1 teaspoon ground black pepper
- Sugarcane sticks or bamboo skewers (for shaping)
- Rice vermicelli noodles, fresh herbs (mint, cilantro, and lettuce), and rice paper (for serving)
- Dipping sauce (Nuoc Cham) for serving
Instructions:
In a food processor, blend the raw shrimp until it forms a smooth paste.
In a mixing bowl, combine the shrimp paste with minced garlic, shallot, fish sauce, sugar, cornstarch, and ground black pepper. Mix well until all ingredients are incorporated.
Optionally, add the finely chopped or processed pork to the mixture for extra flavor.
Prepare a bowl of water for wetting your hands. This will prevent the shrimp paste from sticking to your fingers while shaping.
Take a small amount of the shrimp mixture and wrap it around a sugarcane stick or bamboo skewer, forming a cylindrical shape. Repeat with the rest of the mixture.
Grill the shrimp cakes over medium heat until they are cooked through and turn golden brown on the outside. Alternatively, you can pan-fry them in a bit of oil until they are cooked and lightly browned.
To serve, place the cooked Chao Tom on a plate alongside rice vermicelli noodles, fresh herbs, and rice paper. Each person can wrap the Chao Tom in rice paper with herbs and noodles, creating a spring roll-like dish. Dip the rolls in the Nuoc Cham dipping sauce before enjoying.
Please note that variations of this dish may exist in different regions or restaurants, so there might be some instances where Chao Tom is prepared differently. However, the traditional preparation involves grilling or pan-frying rather than deep-frying.