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Sugar Cane Shrimp – Chao Tom

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By: Cindy Lam Lorimer
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 5

Ingredients 

Ingredients

  • 1 ½ lbs shrimp, remove poop, roughly chopped
  • 2 cloves garlic, rough chopped
  • 1 large shallot, rough chopped
  • 1 tsp kosher salt
  • ½ tsp sugar
  • pinch black pepper
  • 1 tsp fish sauce
  • 2 tsp olive oil
  • 1 Tbsp mushroom powder

Optional:

  • sugar cane, peeled and cut into 3 inch pieces (lemongrass is another great alternative)

Instructions

  • Preheat oven to 350 degrees.
  • In a food processor, add all of the ingredients together and puree until it forms a paste.
  • Use gloves when handling the paste. Coat gloves with oil so the paste does not stick.
  • Remove air from the paste by grabbing it and throw it into a big bowl. Repeat the process 10 times.
  • Measure out ½ cup of the paste. Then by using parchment paper, wrap paste around a sugar cane, leaving an inch at the end bare to handle. If you are not using sugar cane sticks then you can just shape it into an oval ball.
  • Place on a baking pan or cooking sheet lined with parchment paper.
  • Place shrimp in the oven and bake for 30 minutes. Turn them over once.
  • There are many ways to serve this. I usually eat it wrapped in rice paper with red lettuce, herbs and cucumber, and dip it in either my hoisin almond butter dipping sauce or fish dipping sauce. Another option is to serve with banh hoi that’s drizzled with green onion oil. Wrap with lettuce and herbs and dip in fish dipping sauce.

Nutrition

Serving: 1portion | Calories: 137kcal | Carbohydrates: 2g | Protein: 28g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 219mg | Sodium: 722mg | Potassium: 384mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 0.5IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

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