Tôm Sốt Me (Classic Tamarind Shrimp)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring succulent shrimp coated in a rich, tangy, and slightly sweet tamarind sauce, often with a hint of chili and garlic. Perfect served with steamed rice.
Đánh giá công thức này
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Nguyên liệu
- Large shrimp, peeled and deveined1 lb
- Tamarind paste1/4 cup
- Garlic, minced3 cloves
- Shallots, minced1 small
- Fish sauce2 tbsp
- Sugar2 tbsp
- Water1/4 cup
- Vegetable oil2 tbsp
- Red chili, thinly sliced (optional)1
- Cilantro, chopped (for garnish)2 tbsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare the tamarind sauce: In a small bowl, mix tamarind paste with 1/4 cup of warm water. Stir well and strain through a sieve to remove seeds and pulp. Discard solids.
- 2
In a separate bowl, combine the strained tamarind liquid with fish sauce and sugar. Stir until sugar is dissolved. Set aside.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and shallots and stir-fry until fragrant, about 1 minute.
- 4
Add the shrimp to the wok and stir-fry until they turn pink and are almost cooked through, about 2-3 minutes.
- 5
Pour the prepared tamarind sauce over the shrimp. Add sliced red chili if using. Stir well to coat the shrimp evenly.
- 6
Continue to cook, stirring constantly, until the sauce thickens and coats the shrimp, about 2-3 minutes. Season with salt and black pepper to taste.
- 7
Garnish with chopped cilantro and serve immediately, typically with steamed rice.
