"CHAO TOM" Recipe

INGREDIENTS

• Sugarcane sticks, peeled 8 six-inch
• Oil 2 tablespoons
• Seasoned prawns
• Prawns (medium), peeled and deveined 300 grams
• Salt 1 teaspoon
• Chicken mince 1/4 cup
• White fish fillets, flaked 1/4 cup
• Garlic 3 cloves
• Shallots 3
• Sugar 1 teaspoon
• Egg white, beaten 1
• Fish sauce 1 tablespoon
• Rice powder, roasted 1 tablespoon
• Black pepper powder 1/4 teaspoon
• To garnish
• Iceberg lettuce , leaves separated 1 head
• Rice vermicelli, optional , blanched and drained80 grams
• Shallots, sliced and crisply fried 4
• Fresh coriander leaves a few sprigs
• Fresh mint sprigs a few sprigs
• To Serve
• Fish Sauce Dip

Method

• Rub salt into shrimp and set aside for fifteen minutes. Rinse and drain. For seasoned shrimp, prawns in a blender to a paste, chicken, fish, garlic, shallots, and sugar grinding. White poultry, fish sauce, roasted rice powder and pepper powder and mix well add. Divide into eight equal portions.Lightly oil your hands, around the middle of a cane stick to tightly wrap a portion of shrimp mixture. Repeat with remaining mixture and the sugar cane sticks. A grill pan and grill on medium heat for five to ten minutes sticks, changing them frequently, until lightly browned on all sides Heat. Remove and place on individual serving plates plate.On, lettuce leaves, rice vermicelli, fried shallots, fresh coriander and mint arrangements. Arrange shrimp on top sticks and serve with fish sauce dip.