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.
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
Instructions Start Cooking
- 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.
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