Pork & Prawn Sugarcane Skewers (Chao Tom)

Cook Time 30 minutes

Servings 4


300g fatty pork mince
300g prawn meat, minced
1 ½ tsp cornflour
½ an egg white
½ tsp sesame oil
½ a lime, juiced
1 tsp sugar
1 tsp fish sauce
1 tsp finely grated lemongrass
2 sprigs coriander, finely chopped + extra to serve

Ginger sauce (nuoc mam)

1 tsp ginger, grated
½ tsp finely grated lemongrass
1 small red chilli, finely chopped
2 tbsp fish sauce
2 tbsp sugar
1 lime or lemon, juiced
2 tbsp water
1 stem of sugar cane, split into thin 8cm batons and soaked in water

Half an iceberg lettuce, leaves torn


For the ginger sauce, combine all the ingredients in a small bowl. Set aside.

For the patties combine all of the ingredients until a sticky paste-like texture forms. You can do this by slapping the meat mixture again the side of the bowl with your hands, The stickier, the better as they hold better on to the skewers. Oil your hands so it doesn’t stick, and form golf ball size balls out of the mixture, and then wrap around each sugarcane skewer to make a kebab.

Heat a BBQ or grill over high-heat and cook the skewers until golden brown all over. Serve inside the lettuce leaves with the ginger sauce.


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