Chao Tom, or Vietnamese Shrimp Paste on Sugarcane, is a delightful dish that combines succulent shrimp with the subtle sweetness of sugarcane. Here's a simple way to make it:

Ingredients:

• 500g shrimp, peeled and deveined

• 1/2 cup minced pork

• 2 cloves garlic, minced

• 2 shallots, minced

• 1 tbsp fish sauce

• 1 tbsp sugar

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tbsp cornstarch

• 1 egg white

• Sugarcane sticks, cut into 3-inch lengths

Instructions:

1. Blend the Shrimp: In a food processor, blend the shrimp until it becomes a smooth paste.

2. Mix Ingredients: In a large bowl, combine the shrimp paste, minced pork, garlic, shallots, fish sauce, sugar, salt, black pepper, cornstarch, and egg white. Mix well until thoroughly combined.

3. Shape the Mixture: Take a small handful of the shrimp mixture and mold it around a piece of sugarcane, forming a sausage-like shape. Repeat until all the mixture is used.

4. Cook the Skewers: You can either grill or fry the Chao Tom. If grilling, preheat the grill to medium-high heat and cook for about 5-7 minutes on each side until golden and cooked through. If frying, heat some oil in a pan and fry the skewers for about 5 minutes on each side until golden and crispy.

5. Serve: Serve the Chao Tom with a side of fresh herbs, lettuce, and dipping sauce like Nuoc Cham.