Chao Tom

Ingredients list for Chao Tom

• 16-20 Prawns (kolambi/jhinga) cleaned and deveined
• 8 Sugarcane sticks peeled (six inch)
• 1 medium Onion roughly chopped
• 3-4 Garlic cloves
• 100 grams Fish fillets cut into cubes
• 1 teaspoon Fish sauce
• to taste Salt
• 1 teaspoon Sugar
• 1/2 teaspoon Black pepper powder
• 2 Red chillies fresh
• 1 Egg
• 2 tablespoons Rice flour roasted
• Oil for greasing and shallow-frying

Method

1. Grind together onions, garlic, prawns, fish, fish sauce, salt, sugar and pepper powder into a paste.
2. Add red chillies, egg, rice flour and grind into a fine paste. Transfer the mixture into a bowl.
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.
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.
5. Garnish with red bell pepper curls and serve hot with sweet and chilli sauce.

Nutrition Info