Vietnamese · Dinner
Grilled Shrimp Paste on Sugarcane (Low-Calorie)
Grilled shrimp paste molded onto sugarcane stalks, a Vietnamese street classic (chao tom) rebuilt lighter with lean shrimp, minimal added fat and no fried element. Smoky, faintly sweet, aromatic with garlic and fish sauce, served with lettuce leaves, herbs and a thin nuoc cham for wrapping and dipping.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
238Calories
30.1gProtein
4.9gFat
14.2gCarbs
8.1gSugar
1.6gFiber
1450mgSodium
263mgChol
0.9gSat Fat
520mgPotassium
90mgCalcium
2.3mgIron
1.6mcgVitamin B12
18mgVitamin C
low-calorie
gluten-free
low-carb
low-calorie
Instructions
1
Prep
Pulse shrimp, garlic, scallion, fish sauce, sugar, white pepper, cornstarch and egg white in a food processor until smooth and sticky, about 30 seconds.
2
Chill
Cover and refrigerate the paste for 15 minutes until firm enough to hold its shape on the sugarcane.
3
Build
Oil your hands lightly, then mold about 2 tablespoons of paste around the center of each sugarcane piece, pressing firmly so it grips and forms an even oval.
4
Grill
Grill the sugarcane skewers over medium-high heat, turning every 2 minutes, for 8–10 minutes until the shrimp paste is firm, opaque and lightly charred.
5
Plate
Whisk together lime juice, fish sauce, sugar, water and sliced chili for the dipping sauce. Serve the grilled skewers with lettuce leaves, mint and cilantro alongside the sauce for wrapping and dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g raw shrimp, peeled and deveined
- 2 piece2 piece fresh sugarcane stalk, about 5 inches, peeled and quartered lengthwise into swizzle-stick-sized pieces
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp ground white pepper
- 2 tsp2 tsp cornstarch
- 2 tsp2 tsp egg white
- 2 tsp2 tsp vegetable oil, for hands and grill grates
- 44 large lettuce leaves
- a small handful of mint leaves
- a small handful of cilantro leaves
- 4 tbsp60ml lime juice
- 2 tsp2 tsp fish sauce, for dipping sauce
- 2 tsp2 tsp sugar, for dipping sauce
- 4 tbsp60ml water
- 11 small chili
