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Chao Tom Recipe

From Chef Quoc Luong of Le Colonial

ChaoTom_LeColonial

Recipe from Le Colonial {937 North Rush Street, Chicago; 312.255.0088}

Serves four people

Ingredients

  • Shrimp: 1 lb shrimp, shelled and deveined
  • 1 tsp salt
  • 1 tsp sugar
  • 1 Tbsp chopped garlic
  • 2 Tbsp chopped scallion (white part only)
  • 1/2 tsp white pepper
  • sugarcane skewers, for grilling

Peanut Sauce:

  • 1 Tbsp vegetable oil
  • 1 Tbsp chopped onion
  • 1 tsp chopped garlic
  • 1/4 c hoisin sauce
  • 2 Tbsp peanut butter
  • 1 tsp sugar
  • 1/4 c water

To Serve:

  • 1 Tbsp chopped peanuts
  • 1 Tbsp chopped fresh chile
  • chopped iceberg lettuce
  • rice noodles, cooked

Method:

For the peanut sauce:

  1. In a small saucepan over medium heat, add oil, onions, and garlic and sauté until fragrant but not brown. Add remaining ingredients and simmer for 5 minutes. Garnish sauce with chopped peanuts and chile. Remove from heat.

For the shrimp:

  1. Purée shrimp in food processor until smooth. Add remaining ingredients. Pulse briefly, then pour onto a hard surface and pound shrimp for 10 minutes. Shrimp will have a “springy” texture. Oil palm of hand and wrap about 2 tablespoons of shrimp mixture onto pre-cut sugarcane batons. Place on oiled baking sheets until ready to grill.
  2. Preheat grill to medium heat. Grill shrimp batons until cooked through (or just opaque). Set aside.
  3. Serve shrimp batons with peanut sauce, chopped peanuts, lettuce, and rice noodles.