Vietnamese Sugarcane Shrimp (Chạo Tôm)

• Shrimp: Any size shrimp will do. Get peeled and deveined shrimp to make the recipe quicker.
• Pork paste (Giò Sống): Traditional chạo tôm combines ground shrimp with pork paste (giò sống) for better flavor and texture as shrimp on its own would be dry. You can find pork paste in the freezer section of most Vietnamese grocery stores, and sometimes at bánh mì shops. If you don’t eat pork, you can leave it out.
• Tapioca starch or corn starch: Helps hold everything together and gives the shrimp paste a smooth, velvety texture.
• Green onions and minced lemongrass: Provide the amazing aroma. If you don’t have lemongrass, substitute with garlic.
• Salt, fish sauce, sugar, ground white/black pepper, and optional MSG or chicken bouillon powder: The seasonings to flavor the shrimp and pork paste.
• Sugar cane: Sugarcane serves as a semi-edible skewer. You can use either fresh or canned sugarcane. Since sugarcane is thick, we’ll need to quarter it to make thinner skewers. If you can’t find sugarcane, lemongrass stalks are a great substitute. Alternatively, you can skip the skewers entirely and roll the shrimp paste into bite-sized balls, but that takes away from the fun of the dish.
• Neutral oil: The shrimp paste can be quite sticky when wrapping it around the sugarcane. Lightly oiling your hands makes it much easier to handle. I’m using vegetable oil, but you can also use other neutral oils like canola, peanut, corn, or avocado oil. Disposable gloves will also make the process much easier.

How to Make Chao Tom

Step 1: Prepare the shrimp mixture

Rinse the shrimp and drain well. If needed, pat them dry with paper towels.

Transfer the shrimp to a large Ziploc bag or mortar, then use a mallet, pestle, or anything heavy to pound them into a paste. This method gives the shrimp that signature bouncy texture.

Transfer the shrimp paste to a mixing bowl, then add the pork paste, tapioca starch, green onions, minced lemongrass, fish sauce, sugar, pepper, and optional MSG. Mix everything until well combined.

If you want to save time, you can also toss everything into a food processor and blend until smooth — which is what I’m doing here. The texture won’t be quite as bouncy, but it’s a lot faster.

Step 2: Make the skewers

Wearing gloves and oiling your hands will help prevent the mixture from sticking when you’re ready to shape.

Place a sugarcane skewer on top and mold the shrimp paste around it. You can wrap the mixture at the end of the sugarcane to resemble a lollipop or in the middle to resemble corn on the cob.

Once assembled, transfer the shrimp skewers to an oiled sheet pan and repeat with the remaining mixture. This recipe makes 16 skewers.

Step 3: Cook the skewers

Traditionally, these skewers are first steamed, then pan-fried or grilled to develop a beautiful golden color.

Steaming supposedly helps the shrimp paste hold its shape, preventing it from deflating and becoming wrinkly as it cools.

Personally, I skip steaming and cook them right away, as I haven’t had any issues.

There are several ways to cook the sugarcane shrimp skewers:

• Air fryer method: Lightly brush the skewers with oil and air fry at 380°F for 8 minutes, flipping halfway through.​

• Grill method: Preheat the grill to medium heat and lightly oil the grates. Grill the skewers for about 5 minutes or until golden and cooked through.​

• Pan-fry method: Heat oil in a pan over medium-high. Cook the skewers, turning often, until golden and crispy (about 5 minutes total).

FAQs and Tips for Success

Can I prepare chạo tôm ahead of time?

Yes, you can prepare the shrimp mixture a day in advance and store it in the refrigerator.

Why is my shrimp paste not sticking to the sugarcane?

Make sure the mixture is well blended or well smashed/pounded. When it’s properly beaten to death, the myosin protein in the shrimp creates a sticky paste that clings to the sugarcane… and, frankly, anything else it touches.

Storage & Reheating

Once cooked, store leftover chạo tôm in an airtight container in the refrigerator for up to 2-3 days.

To reheat, grill, air fry, or pan-fry the skewers until they’re heated through and slightly crispy. You can also use the microwave.

If you’re not cooking right away, it’s best to prepare the shrimp and pork mixture in advance and store it separately; don’t assemble.

If you prefer to assemble in advance but not cook the skewers, make sure to store them in the fridge or freezer without them touching.

Print

Description

Sweet and savory shrimp and pork paste wrapped around sugarcane skewers, grilled or pan-fried until golden and crispy. Serve as an appetizer or as a tasty addition to classic Vietnamese dishes.

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1. Prepare the shrimp mixture: Rinse the shrimp and drain well. If needed, pat them dry with paper towels. Transfer the shrimp to a large Ziploc bag or mortar, then use a mallet, pestle, or anything heavy to pound them into a paste. Move the shrimp paste to a mixing bowl, then add the pork paste, tapioca starch, green onions, minced lemongrass, fish sauce, sugar, pepper, and optional MSG. Mix everything until well combined. Alternatively, toss everything together into a food processor and blend until smooth. The texture won’t be quite as bouncy, but it’s a lot faster.
2. Make the skewers: Wear disposable gloves and lightly oil your hands. Divide the shrimp mixture into 16 equal portions. Take one portion and flatten it in the palm of your hand. Place a sugarcane skewer on top and mold the shrimp paste around it. You can wrap the mixture at the end of the sugarcane to resemble a lollipop or in the middle to resemble corn on the cob. Once assembled, transfer the shrimp skewers to an oiled sheet pan and repeat with the remaining mixture.
3. Air fryer method: Lightly brush the skewers with oil and air fry at 380°F for 8 minutes, flipping halfway through.​
4. Grill method: Preheat the grill to medium heat and lightly oil the grates. Grill the skewers for about 5 minutes or until golden and cooked through.​
5. Pan-fry method: Heat a light layer of oil in a pan over medium-high. Cook the skewers, turning occasionally, until golden and crispy (about 5 minutes total). Make sure you use a non-stick skillet!
6. Serve: Enjoy them straight off the skewer as an appetizer or in a full meal by removing the shrimp paste from the sugarcane and wrap it in lettuce or rice paper with fresh herbs. Enjoy the rolls with Vietnamese fish sauce (nước chấm) or sweet chili sauce.

Notes

If you don’t eat pork, you can replace the 4 oz of pork paste with 2 oz of more shrimp.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Deep Fry
• Cuisine: Vietnamese