TôM RIM (VIETNAMESE CARAMELIZED SHRIMP)
This is a classic Tôm Rim recipe for glossy and fragrant Vietnamese Caramelized Shrimp. Enjoy the perfect balance of a thick, sweet and savory glaze!
Provided by Jeannette
Categories Appetizer Lunch Main Course Side Dish
Time 1h5m
Number Of Ingredients 12
Steps:
- Start by cutting the sharp part of the head off. You're looking at cutting roughly 2cm (0.8") off from the tip of the head.Tip: For preparing the prawns, it's easiest with a pair of scissors.
- Snip the legs off from tail to head.
- Cut the tail to remove it.
- Use a toothpick to devein the prawn by digging in between the pieces of shell, then scooping out the intestinal tract. You'll be pulling out a long and thin string that is often black.
- When the shrimps have all been prepped, marinate them with the garlic, red shallots, salt, pepper, chicken bouillon powder and dark soy sauce for a minimum of 20 minutes.
- Heat up a pan or wok on high heat and pour in the oil. Test to see if the oil is hot enough by putting a wooden utensil (such as a chopstick) into the oil. If it bubbles, add the marinated prawns and sugar in.Note: If the oil doesn't bubble, wait for another minute and test again until it does.
- Cook the shrimp for 10 minutes or until the sugar has caramelized and thickened. Pour the fish sauce in and stir it into the prawns, then cook for another 3 minutes.
- Add the spring onions and chili in and let it cook for 2 minutes before turning off the heat.
- Serve immediately with a bowl of hot rice!
Nutrition Facts : Calories 239 kcal, Carbohydrate 10 g, Protein 24 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 210 mg, Sodium 3650 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
VIETNAMESE CARAMELIZED LEMONGRASS SHRIMP
I have posted the recipe for the Vietnamese Caramel sauce. These are delicious and don't knock it till you try it. Sucking those shrimp heads are so tasty
Provided by barbara lentz
Categories Seafood
Time 20m
Number Of Ingredients 11
Steps:
- 1. To prepare the shrimp. With a pair of scissors cut the sharp spike off the tail and the head of the shrimp. Remove and discard the eyes. Cut the heads off the shrimp and reserve. Cut the shell off the shrimp and devein them. Set aside.
- 2. In a large skillet add the oil. Add the shrimp heads, shallots, and red jalapeno chilies. Cook 30 seconds. Add the lemongrass, ginger, garlic and roasted chili paste and cook one more minute. Add the caramel sauce and the stock.
- 3. Add the shrimp bodies and cook until the shrimps are plump and pink. Throw in the chives and stir. Serve
- 4. Serve with the shrimp heads where you can suck the delicious juices and meat out of them.
VIETNAMESE LEMONGRASS SHRIMP
This traditional recipe is quick and easy to make. The lemongrass-scented stir-fried shrimp makes a fine centerpiece to a wonderful salad or Asian style meal.
Provided by Member 610488
Categories Vietnamese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
- Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
- Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
Provided by David Tanis
Categories dinner, lunch, noodles, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
- Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
- Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
- Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
- Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
- Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
- To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.
GRILLED LEMONGRASS SHRIMP - VIETNAMESE TOM NUONG XA
Lemongrass is used as skewers in this recipe, but it's optional and you can certainly use bamboo sticks instead. The recipe is ideal for outdoor grill, indoor grill, or under the broiler and makes 1 skewer with 3 shrimp per person as appetizer for 4 servings. If you want to make this as main dish, make 2-3 skewers per person.
Provided by Rinshinomori
Categories Vietnamese
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using bamboo skewers in place of lemongrass, soak them in water for 30 minutes so they won't burn.
- Combine all marinade sauce ingredients and marinate the shrimp for 15 minutes.
- If using lemongrass, cut lemongrass into 10" (25 cm) lengths. Skewer 3 shrimp with lemongrass or bamboo skewer.
- Grill or broil shrimp until nicely charred.
CARAMELIZED LEMONGRASS SHRIMP
Adapted from "Vietnamese Home Cooking," by Charles Phan. This recipe will work without shrimp heads, but Phan says the heads add richness to the sauce. The recipe also calls for homemade roasted chile paste (there's a recipe in the book), but if you buy it look for jars labeled chile-bean or saté paste, preferably without preservatives. Phan adds that in a pinch you can make the recipe without the chile paste. Serve with steamed white rice.
Provided by Brookelynne26
Categories Vietnamese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the Caramel Sauce: In a heavy-bottom 4-quart pot, gently melt the sugar over medium-low heat, stirring frequently. This will take 10 to 12 minutes. Do not be tempted to rush the process or you may scorch the sugar.
- When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously.
- Use the sauce right away or let cool completely, transfer to an airtight container, and store in a cool cupboard for up to 3 months.
- Shrimp: Set the heads aside. Peel each shrimp body, removing the tail segments, then devein. Sprinkle bodies with the pepper; set aside.
- Pour the oil into a 2-quart clay pot or high-sided skillet, and heat over medium heat. Add the shallots, chiles and reserved shrimp heads and cook, stirring, about 30 seconds, until fragrant. Add the lemongrass, garlic, ginger, and chile paste; cook, stirring, about 1 minute more. Add the caramel sauce and stock; stir to combine.
- Add the shrimp bodies, and toss to coat with the aromatic ingredients. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink.
- Serve directly from the clay pot, accompanied by steamed white rice.
Nutrition Facts : Calories 755.2, Fat 4.9, SaturatedFat 0.4, Cholesterol 0.3, Sodium 9525.5, Carbohydrate 177.5, Fiber 0.5, Sugar 156.1, Protein 7.2
VIETNAMESE NOODLE SALAD WITH LEMONGRASS SHRIMP
No fresh lemongrass? It can be purchased in a tube in the produce department called Gourmet Garden, but if pushed, you can substitute an equal amount of lemon zest. Warm lemongrass-scented stir-fried shrimp contrast with the cool rice noodles, crunchy bean sprouts, and cucumbers in this one-dish meal, making an especially refreshing summer supper. A recipe from Mai Pham.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To cook the noodles:.
- Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
- To cook the shrimp:.
- In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
- To assemble the salads:.
- Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.
VIETNAMESE LEMONGRASS SHRIMP SALAD WITH VERMICELLI - BUN TOM XAO
Make and share this Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Bring water to a boil in a large pot; stir in vermicelli.
- Cook until just tender and drain in colander.
- Flatten lemongrass with cleaver and mince white part; discard rest.
- Heat oil in wok; add garlic, lemongrass, and red pepper flakes.
- Cook until lemongrass is slightly wilted.
- Add onions and stir-fry until onions are tender.
- Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked.
- For each salad place 1 cup of lettuce in bottom of bowl.
- Top with 3/4 cup of bean sprouts.
- Place half the cooked noodles over vegetables in bowl.
- Top noodles with lemongrass shrimp and onions.
- Garnish with peanuts.
- Serve with a plate of cilantro sprigs and basil sprigs.
- Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad.
- Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments.
Nutrition Facts : Calories 897.7, Fat 24.8, SaturatedFat 4, Cholesterol 135.7, Sodium 11939.5, Carbohydrate 130.6, Fiber 8.3, Sugar 19.4, Protein 39.2
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