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Shrimp Mousse on Sugar Cane (vietnamese Chao Tom)

Shrimp Mousse on Sugar Cane (vietnamese Chao Tom) Recipe

A traditional Hue dish, often present in big banquet such as weddings, holiday. Many said it was exclusively an imperial dish in the 18-19 century. Cook time doesn't count marinate time.
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Prep Time 25 mins
Cook Time 10 mins
Course Appetizer
Cuisine Vietnamese
Calories 230.1 kcal

Ingredients
  

  • 10 ounces shrimp, shell removed
  • 1 -2 tablespoon fish sauce
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 pinch pepper
  • 2 tablespoons vegetable oil
  • 8 pieces sugar cane, 4 inches long
  • 1 red chile, seeded and sliced
  • 1 cup sweet and sour sauce
  • 1/2 cup cilantro

Instructions
 

  • Marinate shrimp in fish sauce for at least 20 minutes. Wash shrimp, then pound into paste with salt, sugar and pepper (or grind in food processor).
  • Form shrimp paste around sugar cane pieces, squeeze with oil until paste is tightly attached.
  • Grill over medium charcoal heat until crisp and slightly browned.
  • Garnish with cilantro, serve with chili and sweet and sour sauce.

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Nutrition

Serving: 153gCalories: 230.1kcalCarbohydrates: 19.3gProtein: 15.9gFat: 9.7gSaturated Fat: 1.4gCholesterol: 113mgSodium: 983.1mgFiber: 0.8gSugar: 15.6g
Keyword < 60 Mins, Asian, Vietnamese
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