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Chạo Tôm | Prawn Skewers on Lemongrass
(0)
35 min
Quick
Gurkerl Küche
Saftige vietnamesische Garnelenspieße (Chạo Tôm), traditionell um aromatische Zitronengrasstängel gewickelt und im Backrohr goldbraun gebacken. Serviert mit feinen Reisnudeln, frischem Koriander und pikant-säuerlicher Nước Chấm Dip-Sauce – ein herrlich aromatischer Klassiker der südostasiatischen Küche.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Pat the prawns dry and coarsely chop them. Peel and finely chop the garlic and shallots. Remove the tough outer leaves from two lemongrass stalks and finely mince the soft core. Cut the remaining four lemongrass stalks in half and set them aside to use as skewers.
Process the chopped prawns together with the chopped lemongrass, garlic, shallots, 1 tbsp fish sauce, 1 tsp cane sugar, sesame oil, and cornstarch in a food processor to form a smooth, sticky paste.
Forming skewers & baking in the oven
Moisten your hands with a little vegetable oil so the paste does not stick. Divide the prawn mixture into 8 equal portions and shape each firmly around the upper third of a lemongrass stalk.
Chef's tip
The prawns should be ice-cold and patted very dry before pureeing. This allows the protein to bind optimally and gives the prawn paste its characteristically bouncy and juicy texture.
Lightly bruise the lemongrass stalks with the back of a knife before shaping – this releases even more of their wonderful citrus aroma into the prawn meat while baking in the oven.
Ingredients
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