Tôm Rang Muối (Salt and Pepper Shrimp)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring succulent shrimp coated in a savory, crispy salt and pepper mixture. The shrimp are typically fried until golden and then tossed with a fragrant blend of salt, pepper, garlic, and chili.
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Nguyên liệu
- Large shrimp, peeled and deveined1.5 lbs
- Cornstarch1/4 cup
- Salt1.5 tsp
- Black pepper1 tsp
- Garlic, minced4 cloves
- Red chili, thinly sliced (optional)1
- Vegetable oil, for frying1/2 cup
- Scallions, chopped (for garnish)2
- Lime wedges (for serving)4
Các bước
- 1
Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with cornstarch until lightly coated.
- 2
In a separate small bowl, combine 1 tsp salt and 1/2 tsp black pepper.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- 4
Fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per batch. Remove shrimp and drain on paper towels.
- 5
Discard most of the frying oil, leaving about 1 tablespoon in the wok. Add minced garlic and sliced chili (if using) and stir-fry until fragrant, about 30 seconds.
- 6
Return the fried shrimp to the wok. Sprinkle with the salt and pepper mixture (remaining 1/2 tsp salt and 1/2 tsp pepper) and toss well to coat. Cook for another minute.
- 7
Remove from heat. Garnish with chopped scallions and serve immediately with lime wedges.
