Golden Shrimp Mousse on Sugarcane Skewers (Chao Tom)
Plump, bouncy shrimp mousse wrapped around sweet sugarcane stalks, grilled until golden and slightly caramelized at the edges. Each bite delivers a burst of natural sugarcane sweetness against savory, garlicky shrimp — a Hue classic that turns any dinner into a celebration when wrapped in rice paper with crisp lettuce and herbs.
Ingredients
- 1.5 lbs raw shrimp, peeled and deveined
- 8 sugarcane sticks (about 4 inches long, quartered lengthwise)
- 3 cloves garlic, minced
- 2 shallots, minced
+ 10 more ingredients
Instructions
Pat the shrimp completely dry with paper towels. This is essential for the mousse to hold together properly.
Add shrimp to a food processor along with garlic, shallots, egg white, tapioca starch, fish sauce, sugar, sesame oil, white pepper, and baking powder. Pulse until a sticky, smooth paste forms — do not over-process into liquid.
Transfer the shrimp paste to a bowl, cover, and refrigerate for 20 minutes to firm up.
Lightly oil your hands. Take about 2 tablespoons of shrimp paste and mold it around the center of each sugarcane stick, pressing firmly so it adheres. Leave the ends exposed as handles.
Preheat a grill or grill pan to medium-high heat. Brush the shrimp skewers lightly with vegetable oil.
Grill the skewers for about 4-5 minutes per side, turning gently, until the shrimp mousse is golden brown and cooked through with light char marks.
Alternatively, you can broil them in the oven 6 inches from the heat source for about 4 minutes per side.
Serve the sugarcane skewers with softened rice paper, lettuce leaves, fresh herbs, pickled carrots, and hoisin-peanut dipping sauce. To eat, wrap pieces of the grilled shrimp with herbs in rice paper and dip.
Nutrition Estimate
Per serving • Estimated by Blinner AI