Chạo Tôm, or Vietnamese Prawn Sticks, is a dish that captures the essence of Vietnamese cooking at its finest: simple ingredients, balanced flavours, and a harmony between texture and aroma. It is a dish I grew up with as part of every family gathering and celebration. This recipe produces beautifully golden prawn skewers that are fragrant from lemongrass, slightly sweet from sugarcane, and perfectly savoury when dipped in traditional Vietnamese dipping sauce. Perfect for gatherings, parties or a side dish at BBQs.

What is Chạo Tôm?

Chạo Tôm translates literally to “prawn paste wrapped around a stick.” Traditionally, this dish comes from the central region of Vietnam, particularly Huế, where it is often served as part of a larger spread of grilled and steamed appetisers. The prawns are pounded or blended into a smooth paste, shaped around sticks of lemongrass or sugarcane, and then grilled or fried until the outside turns golden while the inside remains juicy and springy. The sugarcane infuses a natural sweetness into the prawn mixture, while the lemongrass offers a deep, citrusy fragrance that makes this dish unmistakably Vietnamese.

In Vietnam, Chạo Tôm is often served at special occasions such as weddings, Lunar New Year celebrations, and family feasts. It is commonly paired with fresh herbs, rice vermicelli, and Nước Chấm (Vietnamese dipping sauce). In the UK, it has become a nostalgic comfort food for many Vietnamese families who continue to make it with locally available ingredients, often adapting it with modern kitchen tools but maintaining the same traditional flavours.

Ingredients

Main Ingredients:

  • 600g prawns, cleaned and deveined
  • 8 wooden sticks, lemongrass stalks, or sugarcane sticks
  • 1 shallot, finely chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 crushed lemongrass stick (use a pestle and mortar to release the oils, exclude this if you’re using lemongrass stalks as your skewer!)
  • 1 egg white (optional; can be replaced with additional cornflour, potato starch or non-glutinous rice flour for a firmer texture)
  • 1½ teaspoon cornflour, potato starch, or non-glutinous rice flour
  • Fresh bird’s eye chilli, finely chopped (optional, to taste)

Seasoning:

  • 1 tablespoon fish sauce
  • 1 tablespoon vegetable oil
  • ½ teaspoon salt or chicken bouillon powder
  • 2 teaspoons sugar
  • A pinch of freshly ground black pepper

Substitutions and Additions:

  • Lobster or crab meat can be used in combination with prawns for a luxurious version. Add slightly more cornflour to maintain the right consistency.
  • Finely minced cuttlefish can be added for a chewier texture similar to Vietnamese seafood cakes.
  • Lime leaves can be shredded finely for a bright citrus fragrance.
  • Spring onions can be added for freshness and colour.

Method

1. Prepare the prawns

Clean and devein the prawns thoroughly, then pat them completely dry. Moisture will affect the texture of the paste, so this step is important. To create the right texture, the prawns should be processed into a smooth but elastic paste. If you have a food processor, pulse the prawns in short bursts until they reach a sticky, thick consistency. If you prefer the traditional method, place them in a sturdy food bag and pound them with a rolling pin, meat mallet, or even the base of a glass bottle. This manual method produces a slightly coarser texture and a springier bite, similar to how older generations would make it by hand.

2. Cook the aromatics

In a small pan, heat a tablespoon of oil and add the chopped shallot, minced garlic, crushed lemongrass, and chilli if you are using it. Gently fry until the mixture becomes fragrant and the shallots turn golden brown. This caramelisation step adds depth and complexity to the flavour and removes any raw bitterness from the aromatics. Allow the mixture to cool slightly before adding it to the prawns.

3. Combine the mixture

In a large mixing bowl, combine the prawn paste with the cooked aromatics, seasoning, egg white, and cornflour. Mix well using your hands or a spatula until all the ingredients are evenly distributed. The mixture should be cohesive and slightly sticky but easy to shape. If it feels too wet, add a little more starch until it holds together.

4. Shape the prawn sticks

Lightly oil your hands to prevent the paste from sticking. Take a portion of the mixture and mould it around the top half of a skewer, lemongrass or sugarcane stick, pressing firmly so it adheres well. The mixture should cover the stick evenly and form a smooth, compact layer. Repeat this process with the remaining mixture. If you are using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning during cooking.

Steam for 15 minutes until the prawns are ridged and tender but not soft to touch. Let it cool fully before freezing. These are great to make in advance and will last up to two months.

Alternatively, if you can’t wait, cook them immediately!

5. Cook the prawn sticks

There are two main ways to cook Chạo Tôm, and both work beautifully depending on the equipment you have at home.

Fry: Heat a generous amount of oil in a deep pan over medium heat. Fry the prawn sticks for about 3 to 4 minutes on each side until golden brown and cooked through. Avoid overcrowding to ensure even cooking.

Air Fry: Steam the prawn sticks for 15 minutes and then air fry for approximately 5 minutes on each side at 200°C. (All air fryers are different, so you may need to lower the temperature or cook for longer)

Serving Suggestions

Chạo Tôm is best served hot and fresh. Traditionally, it is accompanied by rice vermicelli noodles, fresh herbs such as mint, coriander, and Vietnamese perilla, and crisp lettuce leaves. The combination of textures, soft noodles, crunchy greens, and bouncy prawn paste is what makes this dish so satisfying.

The essential finishing touch is Boat People Sauce, a traditional Vietnamese Dipping Sauce (Nước Chấm) which you can grab in our online store. It enhances the prawn sticks and ties the entire dish together. To enjoy Chạo Tôm in the traditional Vietnamese way, wrap a piece of prawn stick in lettuce with herbs and noodles, then dip it into the sauce before taking a bite.

Expert Tips

  • Keep the prawn mixture chilled before shaping to maintain its firmness and elasticity.
  • For the most authentic flavour, use fresh lemongrass or sugarcane rather than wooden skewers.
  • If you prefer a lighter, less oily version, steam the prawn sticks for 15 minutes before lightly grilling.
  • If using frozen prawns, ensure they are completely thawed and drained of excess water to achieve the correct texture.
  • Do not over-process the prawns; the mixture should be smooth but not mushy.