These skewers, (a.k.a Chao Tom), are a favourite traditional appetiser in Vietnam. The flavourful prawn and pork meat grilled over the flame of the barbecue is best enjoyed with fresh ingredients like lettuce and herbs.
The components of this recipe can be customised to your menu. You could even use the meat and dipping sauce to create cold rolls with rice paper and vermicelli noodles.
THE INGREDIENTS
Sugar cane, stripped clean, 12cm batons
Olive oil cooking spray
Iceberg lettuce, to serve
Cucumber, cut into thin batons, to serve
Fresh coriander leaves, to serve
Fresh mint leaves, to serve
PRAWN MIXTURE:
300gprawn meat, finely chopped
300gpork mince
3spring onions, white and light green parts, finely chopped
1finely grated palm sugar (or 2 teaspoons brown sugar)
2tbspcornflour
1egg white
NUOC CHAM DIPPING SAUCE:
4tbsprice wine vinegar
2tbspwater
1red chilli, finely chopped
11 garlic clove, finely chopped
1lime, juiced
1
For the dipping sauce, combine all the ingredients together in a small bowl.
2
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
3
To create the skewers combine all of the prawn mixture ingredients. Work the mixture with a spoon or your hands, mixing for a couple of minutes to help thicken the mixture. If needed you can add extra cornflour to bring it together. Ideally the mixture will be soft but will just hold shape. Divide the mixture into 8 portions and shape around the skewers (if using). Spray the top side of the meat with olive oil cooking spray to help prevent them from sticking to the grill
4
Brush the cooking grills clean with a wire brush. Place the skewers, oiled side down first, onto the cooking grill over direct medium-high heat with the lid closed. Grill on each side for 5 minutes until caramelised sear marks are visible and skewers are cooked through.
5
Serve the skewers with the lettuce, cucumber, mint, coriander and nuoc cham dipping sauce. The idea is to use the lettuce as a wrap, wrapping the meat and herbs together, finishing with a drizzle of the dipping sauce.
Ingredients
THE INGREDIENTS
Sugar cane, stripped clean, 12cm batons
Olive oil cooking spray
Iceberg lettuce, to serve
Cucumber, cut into thin batons, to serve
Fresh coriander leaves, to serve
Fresh mint leaves, to serve
PRAWN MIXTURE:
300gprawn meat, finely chopped
300gpork mince
3spring onions, white and light green parts, finely chopped
1finely grated palm sugar (or 2 teaspoons brown sugar)
2tbspcornflour
1egg white
NUOC CHAM DIPPING SAUCE:
4tbsprice wine vinegar
2tbspwater
1red chilli, finely chopped
11 garlic clove, finely chopped
1lime, juiced
Directions
1
For the dipping sauce, combine all the ingredients together in a small bowl.
2
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
3
To create the skewers combine all of the prawn mixture ingredients. Work the mixture with a spoon or your hands, mixing for a couple of minutes to help thicken the mixture. If needed you can add extra cornflour to bring it together. Ideally the mixture will be soft but will just hold shape. Divide the mixture into 8 portions and shape around the skewers (if using). Spray the top side of the meat with olive oil cooking spray to help prevent them from sticking to the grill
4
Brush the cooking grills clean with a wire brush. Place the skewers, oiled side down first, onto the cooking grill over direct medium-high heat with the lid closed. Grill on each side for 5 minutes until caramelised sear marks are visible and skewers are cooked through.
5
Serve the skewers with the lettuce, cucumber, mint, coriander and nuoc cham dipping sauce. The idea is to use the lettuce as a wrap, wrapping the meat and herbs together, finishing with a drizzle of the dipping sauce.
