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.