Chao Tom
Servings: 9 pieces
Ingredients
- 300 g shrimp 31-40 per pound
- 5 lemongrass stalks
- 1 clove garlic minced (7 g)
- 7 g shallots minced
- 7 g ginger minced
- 1 tsp fish sauce 6 g
- 1 tsp olive oil 5 g
- 1 tsp cornstarch
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Thaw the frozen shrimp partially, such that they are very cold. If using fresh shrimp, put them in the freezer for 20 minutes to partially freeze them.
- If the outside of the lemongrass stalks is dry, peel them.
- Cut the lemongrass stalks into 10 cm long pieces. Add some slits to release flavours into the shrimp as it cooks.
- Using a food processor or blender, blend all of the ingredients until they are smooth.
- Using extra olive oil to coat your hand and a spoon, create 25 gram balls of shrimp paste wrapped around one end of a piece of lemongrass.
- Steam the lemongrass pieces for 5 minutes.
- Fry in an air fryer at 425 °F for 2 minutes, then flip and cook for another 2 minutes. The chao tom should be golden coloured.
- If you are freezing the chao tom, do not put them in the air fryer. Put them in a plastic bag and place them in the freezer. They can be prepared by air frying at 425 °F for 9-10 minutes, turning them after 5 minutes.
Notes
Tastes good dipped in nuoc cham.