Chạo Tôm | Spicy Prawn Skewers on Lemongrass

Thoroughly rinse the prawns, pat dry with paper towels, and remove the intestinal tract. Peel and roughly chop the shallots and garlic. Remove the tough outer layers from the fresh lemongrass. Very finely slice the tender lower third of two stalks (these will be puréed with the prawns). Leave the remaining 4 lemongrass stalks whole and crush them lightly with the back of a knife so they release their wonderful aroma into the meat during cooking.

Add the prawns to a food processor along with the shallots, garlic, finely chopped lemongrass, 1 tbsp cornstarch, 1 tbsp fish sauce, 1 tbsp brown cane sugar, 1 tsp black pepper, and 1 tbsp vegetable oil. Pulse everything into a fine, sticky paste.

Lightly moisten your hands with water or a little oil. Divide the prawn mixture into 4 equal portions. Firmly and evenly press each portion around the upper third of a prepared lemongrass stalk to form compact, elongated skewers. Chill for about 10 minutes so they hold their shape perfectly during frying.