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    Susan

    Chao Tom (Sugar Cane Shrimp)

    6 servings

    porții

    15 minutes

    timp activ

    1 hour 15 minutes

    timp total
    Începe gătitul

    Ingrediente

    700 g / 1.5 lb peeled frozen prawns

    200 g / 0.44 lb pork paste (giò sống)

    1 tsp pepper

    1/2 tbsp chicken bouillon powder

    1/2 tsp salt (or to taste)

    2 tsp sugar (or to taste)

    1 tbsp fish sauce

    1 1/2 tsp potato starch

    1/2 tsp baking soda

    sugar cane

    2 egg yolks (for the glaze)

    cooking oil (for frying)

    4 cloves garlic, finely chopped

    3 bulbs red shallots, finely chopped

    1 sprig spring onion, finely chopped

    1 tbsp lemongrass, minced

    1 chili, finely chopped (optional)

    1 tbsp cooking oil

    Instrucțiuni

    Wash the frozen prawns in cool water. When thawed, drain them in a colander.

    Place the prawns on a cloth to dry and pat the moisture away using paper towels. You want each one to be free from any liquid.

    Put the shrimp in a ziplock bag along with the pepper, chicken bouillon powder, fish sauce, salt and sugar.

    Use a meat mallet (or any tool you have on hand) to pound the shrimp for 3 minutes, then set aside.

    Heat up a pan with the oil and brown the lemongrass, chili, spring onion, purple shallots and garlic.

    In a food processor, add the fried aromatics, shrimp and pork paste along with the baking soda and potato starch then blitz the contents until it forms a smooth paste.

    Line a flat dish with banana leaf and wrap roughly 1/2 US cup paste around the sugar cane.Tip: Wearing gloves and coating it in a light layer of oil will stop the mixture from sticking. To make the surface smooth, roll the sugar cane in the palm of your hand.

    Set up a steamer on high heat and steam for 5 minutes or until cooked.

    Turn off the heat then lightly brush egg yolks on the steamed chao tom and let it rest in the steamer for 1 minute. This step will allow the yolk to form a glaze over the meat without overcooking.

    Set up a deep frying station and cook the chao tom for 5-10 minutes or until golden brown.

    Serve immediately with bánh hỏi (Vietnamese woven rice noodles) and fresh herbs!

    Nutriție

    Dimensiune porție

    -

    Calorii

    234 kcal

    Grăsime totală

    9 g

    Grăsime saturată

    1 g

    Grăsime nesaturată

    -

    Grăsime trans

    -

    Colesterol

    359 mg

    Sodiu

    1765 mg

    Carbohidrați totali

    6 g

    Fibre dietetice

    1 g

    Zaharuri totale

    2 g

    Proteine

    30 g

    6 servings

    porții

    15 minutes

    timp activ

    1 hour 15 minutes

    timp total
    Începe gătitul

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    Ingrediente

    700 g / 1.5 lb peeled frozen prawns

    200 g / 0.44 lb pork paste (giò sống)

    1 tsp pepper

    1/2 tbsp chicken bouillon powder

    1/2 tsp salt (or to taste)

    2 tsp sugar (or to taste)

    1 tbsp fish sauce

    1 1/2 tsp potato starch

    1/2 tsp baking soda

    sugar cane

    2 egg yolks (for the glaze)

    cooking oil (for frying)

    4 cloves garlic, finely chopped

    3 bulbs red shallots, finely chopped

    1 sprig spring onion, finely chopped

    1 tbsp lemongrass, minced

    1 chili, finely chopped (optional)

    1 tbsp cooking oil

    Instrucțiuni

    1

    Wash the frozen prawns in cool water. When thawed, drain them in a colander.

    2

    Place the prawns on a cloth to dry and pat the moisture away using paper towels. You want each one to be free from any liquid.

    3

    Put the shrimp in a ziplock bag along with the pepper, chicken bouillon powder, fish sauce, salt and sugar.

    4

    Use a meat mallet (or any tool you have on hand) to pound the shrimp for 3 minutes, then set aside.

    5

    Heat up a pan with the oil and brown the lemongrass, chili, spring onion, purple shallots and garlic.

    6

    In a food processor, add the fried aromatics, shrimp and pork paste along with the baking soda and potato starch then blitz the contents until it forms a smooth paste.

    7

    Line a flat dish with banana leaf and wrap roughly 1/2 US cup paste around the sugar cane.Tip: Wearing gloves and coating it in a light layer of oil will stop the mixture from sticking. To make the surface smooth, roll the sugar cane in the palm of your hand.

    8

    Set up a steamer on high heat and steam for 5 minutes or until cooked.

    9

    Turn off the heat then lightly brush egg yolks on the steamed chao tom and let it rest in the steamer for 1 minute. This step will allow the yolk to form a glaze over the meat without overcooking.

    10

    Set up a deep frying station and cook the chao tom for 5-10 minutes or until golden brown.

    11

    Serve immediately with bánh hỏi (Vietnamese woven rice noodles) and fresh herbs!