Tôm Rim Nước Dừa Sả Ớt (Lemongrass Chili Caramelized Shrimp)
85% chuẩn vị · Vietnamese
A fragrant and spicy variation of Tôm rim nước dừa, infused with the bright flavors of lemongrass and chili. This version offers a more complex aromatic profile and a pleasant kick.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Large shrimp, peeled and deveined1 lb
- Coconut water3/4 cup
- Fish sauce3 tbsp
- Sugar2 tbsp
- Lemongrass, finely minced (white part only)2 tbsp
- Garlic, minced1 tbsp
- Fresh red chili, minced (adjust to taste)1 tsp
- Vegetable oil1 tbsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Water2 tbsp
- Fresh cilantro, for garnish2 tbsp
Các bước
- 1
Marinate shrimp with 1 tbsp fish sauce, 1/4 tsp black pepper, and 1/4 tsp salt for 10 minutes.
- 2
In a small bowl, combine coconut water, remaining 2 tbsp fish sauce, sugar, and 2 tbsp water.
- 3
Heat vegetable oil in a wok or skillet over medium-high heat. Add minced lemongrass, garlic, and chili. Sauté until fragrant, about 1-2 minutes.
- 4
Add the shrimp and stir-fry until they turn pink, about 2-3 minutes.
- 5
Pour the coconut water mixture into the skillet. Bring to a simmer and cook, stirring, for 5-8 minutes, until the sauce thickens and glazes the shrimp.
- 6
Adjust seasoning. Garnish with fresh cilantro.
