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Thursday, May 25, 2017

TÔM KHO TÀU / Shrimp with Roe Sauce


Ingredients & Cooking Directions for Tôm Kho Tàu – Garlic Shrimp in Roe Sauce

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF  
Cookware: http://amzn.to/2mmmyuK  
Cooking gloves: http://amzn.to/2mcNotv 
Clear bowls: http://amzn.to/2nAy4Um  
Square plate: http://amzn.to/2mT5fCw  
Long chopsticks: http://amzn.to/2mSw6yK

Estimated servings: 4

Prepare shrimp

2 pounds large whole shrimp
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon chopped green onion (white part only)
  1. Wash shrimp with salty water several times and drain in a colander.
  2. Cut the tip of the head below the eyes, peel and devein shrimp leaving the tail on.
  3. In a bowl, add the sugar, salt, pepper, garlic, shallot, green onion and fish sauce mixing everything to combine.
  4. Add shrimp to the marinade and massage the shrimp with marinade.
  5. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 30 minutes.
Cook shrimp

1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon chopped green onion

1. Turn stove on medium high heat and add in oil, garlic and shallot stir frying until garlic and shallot are lightly golden and fragrant.
2. Then pour in wine and paprika stirring to combine.
3. Add in the shrimp and cook for 2-3 minutes on both sides until roe comes out of shrimp and creates a red-orange color sauce and shrimp is seared on both sides.
4. Pour in coconut juice, reduce heat to medium low and simmer for 5-6 minutes until shrimp is completely cooked and sauce reduces.
5. Taste the shrimp and adjust season if needed.
6. Top with chopped green onion and serve with cucumber and steamed rice.

Enjoy!

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