One of my favorite things to eat when I’m at any Vietnamese restaurant is vermicelli rice noodles. It’s typically served with egg rolls, grilled chicken or pork and if you’re lucky sugar cane shrimp.
Similar to egg rolls, they are actually an easy and forgiving recipe, yet a little labor intensive.
I’ve always been a seafood kinda gal so anything shrimp related is fine by me!
I call this the triple threat; garlic, lemon grass and ginger….mmm.
And of course, the sugar cane skewer.
So with the warmer weather around the corner, make this and add it to a cool bowl of vermicelli rice noodles for a Spring/Summery dinner al fresco!
Vietnamese Sugar Cane Shrimp (Chao Tom)
1 1/2 pound shrimp, peeled and deveined
3 cloves of garlic, minced
1 teaspoon chopped lemongrass
1 teaspoon grated ginger
1/2 tablespoon fish sauce
1/2 tablespoon white pepper
2 teaspoons sesame oil
Add all ingredients to food processor. Grind for 3-4 minutes. You’ll want to end up with a paste-like consistency.
Divide sugar cane into equal skewers. You can purchase pre-cut canes in a can at most Asian grocers. There’s usually about 5-6 to a can. From there cut each one into quarters.
Oil both your hands as well as the prep dish. This will ensure that the paste does not stick to either surface. You may need to oil again in between each wrapping.
Take a small scoop of the shrimp paste and wrap around the sugar cane. Shape it accordingly. You may need to hold the sugarcane with one hand and roll it on the palm of your other hand. This helps with the shaping.
Grill til golden brown (4-5 mins) and serve immediately.
Note: You may also deep fry.