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As the Lunar New Year approaches, there’s no better way to celebrate than by indulging in a dish that beautifully captures the essence of Vietnamese cuisine: Chạo Tôm. This iconic dish showcases Vietnam’s love for fresh seafood, aromatic herbs, and unique cooking techniques, with sugarcane adding a sweet note that perfectly complements the savory prawn mix.
Originating in the southern regions of Vietnam, particularly the lush Mekong Delta—where sugarcane thrives and seafood is a staple—Chạo Tôm is a shining example of the region’s culinary artistry. While it’s traditionally enjoyed during Tết (Lunar New Year) as part of festive meals, it doesn’t carry the same symbolic meanings of luck or prosperity as other celebratory foods. Instead, Chạo Tôm reflects the importance of abundance, creativity, and togetherness.
The preparation of elaborate dishes like Chạo Tôm during Tết underscores the significance of family gatherings and shared meals in Vietnamese culture. Food is more than nourishment during this time—it becomes a way to celebrate connection and tradition. Whether you’re hosting a festive feast or exploring the rich flavors of Vietnam, this gluten-free, dairy-free dish will bring the vibrant spirit of Tết to your table.
Ready to create this flavorful masterpiece? Let’s dive into the recipe!
Dietary: Gluten Free , Dairy Free Recipe adaptation by Nina ‘Teddie’ Huynh
Ingredients:
- 350g ASC labelled raw prawns
- 3 cloves garlic
- 1 pinch salt
- 1 tsp sugar
- 1 tbsp fish sauce
- 1 egg white, beaten until frothy
- 1 tsp white pepper powder
- 1 long red chilli , de-seeded & finely chopped
- 2 spring onion stalks, finely chopped
- 1 Lemon zest
- Sugar cane, skin peeled and quartered into 12 cm lengths, (lemongrass sticks add a nice aromatic touch if you don’t have sugarcane) ● Oil for frying.
Instructions:
- Rinse and devein the prawns, then pat them dry thoroughly with paper towels.
- Place the prawns, garlic, white pepper chillies, salt, sugar and fish sauce and lemon zest into a food processor. Blend until a smooth paste forms. Transfer the prawn paste to a bowl and fold in the spring onions.
- Beat the egg white until frothy. Combine the prawn paste with the beaten egg white and mix well. (this step will add more Albumin to the mix to help it stay together during the shaping process)
- Chill the mixture in the fridge for 15 minutes.
- After chilling, divide the prawn paste into equal portions.
- Oil both hands and wrap the prawn paste around the skewer, shaping it evenly while leaving about 4 cm from the bottom.
- Heat oil in a wok and deep-fry the Chạo Tôm until golden brown.
- Serve immediately with Lettuce , Fresh aromatic herbs and Vermicelli Noodles.
Tips:
● I love to add Lemon Myrtle to do an Australian Native inspired version. Lemon myrtle is a slightly citrusy aromatic leaf similar to Kaffir lime leaves that add a lovely kick to the dish.
