Spicy Tamarind Prawns with Crispy Shallots (Tôm Rang Me Cay)
80% chuẩn vị · Vietnamese
A flavorful variation of Tôm Rang Me that incorporates a spicier kick and the delightful crunch of crispy fried shallots, adding another layer of texture and aroma.
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
- Prawns1 lb, large, peeled and deveined
- Tamarind paste3 tbsp
- Fish sauce2 tbsp
- Sugar1.5 tbsp
- Garlic4 cloves, minced
- Bird's eye chilies2-3, finely chopped (adjust to taste)
- Vegetable oil3 tbsp
- Water3 tbsp
- Salt1/4 tsp
- Black pepper1/4 tsp
- Shallots1/2 cup, thinly sliced (for frying)
- Cilantrofor garnish
Các bước
- 1
Prepare crispy shallots: Heat 2 tbsp of vegetable oil in a small pan over medium heat. Add thinly sliced shallots and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
- 2
In a small bowl, mix tamarind paste, fish sauce, sugar, and water. Set aside.
- 3
Heat the remaining 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and chopped chilies and stir-fry until fragrant, about 1 minute.
- 4
Add the prawns to the skillet and stir-fry until they turn pink and opaque, about 2-3 minutes.
- 5
Pour the prepared tamarind sauce mixture over the prawns. Add salt and black pepper. Stir well to coat.
- 6
Continue to cook, stirring, until the sauce thickens and caramelizes, about 5-7 minutes.
- 7
Transfer to a serving dish. Garnish generously with the prepared crispy shallots and fresh cilantro.
