Vietnamese sugarcane shrimp (chạo tôm) is a classic Vietnamese appetizer that’s savory, fragrant, and easy to make. Often served at restaurants or special gatherings, chạo tôm is known for its juicy shrimp mixture wrapped around sugarcane stalks, which subtly perfume the shrimp as it cooks.

The shrimp is blended into a smooth paste and mixed with pork for added richness and tenderness. Sugarcane or lemongrass acts as both a skewer and a flavor enhancer, infusing the shrimp with some sweetness and aroma.

This is a great recipe to make if you’re looking for an appetizer or snack that’s savory and easy to make in the air fryer.

Vietnamese Sugarcane Shrimp (Chạo Tôm)

Vietnamese sugarcane shrimp (chạo tôm) is made with seasoned shrimp and pork molded around sugarcane or lemongrass stalks. This classic Vietnamese appetizer is tasty and can be made in the air fryer.

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Prep Time 20

Cook Time 17

Total Time 37

Course Appetizer, Snack

Cuisine Vietnamese

Servings people

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Ingredients

Pork paste

4 oz ground pork
1 Tbsp cornstarch
1 tsp baking powder
1 tsp chicken powder
1 Tbsp oil

Shrimp mixture

12-14 medium shrimps
1 Tbsp tapioca starch, or cornstarch
1 Tbsp shallots, minced
1 Tbsp lemongrass, minced
1 Tbsp garlic, minced
1 Tbsp fish sauce
½ tsp salt
½ tsp black pepper
1 tsp chicken bouillon
1 tsp sugar
5 sugarcane stalks, or lemongrass stalks, cut into 4” pieces

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Instructions
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In a small mixing bowl, combine all the pork paste ingredients and mix until smooth and cohesive; set aside.
4 oz ground pork, 1 Tbsp cornstarch, 1 tsp baking powder, 1 tsp chicken powder, 1 Tbsp oil
Add the shrimp to a food processor and pulse until a paste forms. Transfer to a large bowl and combine with the pork paste and remaining shrimp mixture ingredients, mixing until well incorporated.
12-14 medium shrimps, 1 Tbsp tapioca starch, 1 Tbsp shallots, 1 Tbsp lemongrass, 1 Tbsp garlic, 1 Tbsp fish sauce, ½ tsp salt, ½ tsp black pepper, 1 tsp chicken bouillon, 1 tsp sugar
Cut the sugarcane or lemongrass stalks into even lengths. Lightly oil your hands to prevent sticking.
5 sugarcane stalks
Divide the shrimp mixture evenly and mold it around each stalk, pressing gently to adhere. Re-oil your hands as needed between skewers.
Preheat an air fryer to 380°F. Air fry for 15–20 minutes, flipping halfway through, until cooked through and lightly golden. Alternatively, grill over medium heat or pan-cook in a skillet over medium heat, turning occasionally, until fully cooked.

Keyword Air fryer, Quick, Seafood

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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