Udang Tebu Vietnam (Chao Tom)

Name: Udang Tebu Vietnam (Chao Tom)
Total time: 45 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1½ pounds raw shrimp (smaller shrimp); 3 cloves garlic; ⅛ teaspoon salt; ½ tablespoon sugar; 3 dashes fish sauce; 1 egg white (beaten until frothy); 2 dashes white pepper powder; 2 teaspoons lard or cooking oil; sugar cane (skin peeled and quartered into 5-inch length)

Vietnamese Sugar Cane Shrimp (Chao Tom) is a delicious appetizer where shrimp is wrapped around sugar cane, giving you the perfect mix of savory and sweet. It’s super easy to make and definitely a must-try!

⏱️ 45 menit 🔪 Persiapan: 10 menit 🔥 Masak: 5 menit 📊 Sedang ⭐ 4.5 (38) 👁️ 15 dilihat

👨‍🍳 Mulai Masak

Foto: Rasa Malaysia

Bahan-bahan

4 porsi

1½ pounds raw shrimp (smaller shrimp)
3 cloves garlic
⅛ teaspoon salt
½ tablespoon sugar
3 dashes fish sauce
1 egg white (beaten until frothy)
2 dashes white pepper powder
2 teaspoons lard or cooking oil
sugar cane (skin peeled and quartered into 5-inch length)

Langkah-langkah

Rinse and devein the shrimp, then pat them dry thoroughly with paper towels. Place the shrimp, garlic, white pepper, and lard or cooking oil into a food processor and blend until a smooth paste forms. Transfer the shrimp paste to a bowl.
Beat the egg white with an electric hand mixer until frothy. Combine the shrimp paste with the beaten egg white and mix well. Chill in the refrigerator for 30 minutes, then divide the shrimp paste into four equal portions.
Oil both hands and wrap the shrimp paste around the sugar cane, shaping it nicely while leaving 1.5 inches of the sugar cane exposed. Heat oil in a wok and deep fry the chao tom until golden brown. Serve immediately.