Chao tom

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Old 17-Aug-2010
Chao tom

Seasoned prawns wrapped on sugarcane sticks and grilled.
Preparation Time : 20-25 minutes
Cooking Time : 30-35 minutes
Servings : 4
Sugarcane sticks, peeled 8 six-inch

Oil 2 tablespoons

Seasoned prawns

Prawns (medium), peeled and deveined 300 grams

Salt 1 teaspoon

Chicken mince 1/4 cup

White fish fillets, flaked 1/4 cup

Garlic 3 cloves

Shallots 3

Sugar 1 teaspoon

Egg white, beaten 1

Fish sauce 1 tablespoon

Rice powder, roasted 1 tablespoon

Black pepper powder 1/4 teaspoon

To garnish

Iceberg lettuce , leaves separated 1 head

Rice vermicelli, optional , blanched and drained80 grams

Shallots, sliced and crisply fried 4

Fresh coriander leaves a few sprigs

Fresh mint sprigs a few sprigs

To Serve

Fish Sauce Dip

Rub salt into the prawns and set aside for fifteen minutes. Rinse and drain. For the seasoned prawns, grind the prawns, chicken, fish, garlic, shallots and sugar to a paste in a blender. Add the egg white, fish sauce, roasted rice powder and pepper powder, and mix well. Divide into eight equal portions.Lightly grease your hands, wrap a portion of the prawn mixture tightly around the middle of a sugarcane stick. Repeat this with the remaining mixture and sugarcane sticks. Heat a grill pan and grill the sticks over medium heat for five to ten minutes, rotating them frequently, until lightly browned on all sides. Remove and place on a plate.On individual serving plates, arrange the lettuce leaves, rice vermicelli, fried shallots, fresh coriander and mint. Arrange the prawn sticks on top and serve with the fish sauce dip.

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