Tôm Rang Me (Tamarind Caramelized Shrimp)
75% chuẩn vị · Vietnamese-inspired
A creative twist on Tôm Rang Mặn Ngọt, incorporating the tangy flavor of tamarind paste for a more complex sweet, sour, and savory profile.
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
- Garlic, minced3 cloves
- Shallots, minced1 small
- Tamarind paste (seedless)2 tbsp
- Sugar2 tbsp
- Water3 tbsp
- Fish sauce1 tbsp
- Black pepper1 tsp
- Vegetable oil2 tbsp
- Fresh chili, sliced (for garnish)1/2
- Cilantro, fresh (for garnish)a few sprigs
- Toasted sesame seeds (optional)1 tsp
Các bước
- 1
In a small bowl, combine tamarind paste, sugar, 2 tbsp water, fish sauce, and black pepper. Stir well until sugar is dissolved and the mixture is relatively smooth. Set aside.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and shallots and stir-fry until fragrant, about 30 seconds.
- 3
Add the shrimp and stir-fry until they turn pink, about 2-3 minutes.
- 4
Pour the tamarind sauce mixture over the shrimp. Add the remaining 1 tbsp of water. Cook, stirring constantly, until the sauce thickens and coats the shrimp, about 4-6 minutes. The sauce should be glossy and slightly sticky.
- 5
Remove from heat. Garnish with fresh chili slices, cilantro, and toasted sesame seeds if using. Serve immediately.
