How to make Chao Tom - A popular Vietnamese starter – sugarcane sticks covered with prawn mixture and shallow-fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga) (प्रॉन/कोलम्बी/झींगा), Sugarcane sticks (गन्ने की स्टिक्स )

Cuisine : Vietnamese

Course : Snacks and Starters

Chao Tom Recipe Card

Chao Tom

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chao Tom Recipe

  • Prawns (kolambi/jhinga) cleaned and deveined 16-20

  • Sugarcane sticks peeled (six inch) 8

  • Onion roughly chopped 1 medium

  • Garlic cloves 3-4

  • Fish fillets cut into cubes 100 grams

  • Fish sauce 1 teaspoon

  • Salt to taste

  • Sugar 1 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Red chillies fresh 2

  • Egg 1

  • Rice flour roasted 2 tablespoons

  • Oil for greasing and shallow-frying


Step 1

Grind together onions, garlic, prawns, fish, fish sauce, salt, sugar and pepper powder into a paste.

Step 2

Add red chillies, egg, rice flour and grind into a fine paste. Transfer the mixture into a bowl.

Step 3

Grease your palms with oil and divide the prawn mixture into equal portions. Tightly wrap the portions around sugarcane sticks. Place them on a plate greased with some oil.

Step 4

Heat oil in a non-stick pan. Place prawn on sugarcane sticks in it and shallow-fry till golden and evenly done. Drain on absorbent paper.

Step 5

Garnish with red bell pepper curls and serve hot with sweet and chilli sauce.