Boiled Shrimp for Tet (Tôm Càng Kho Tàu)
Directions
- 1Cut off the shrimp's head.
- 2Cut off all the shrimp's legs.
- 3Peel off the shrimp's skull.
- 4Peel off the shrimp's back, saving the tail for presentation but being careful of sharp parts.
- 5Split the shrimp in the middle.
- 6Remove the lungs and the snow-white system from the shrimp's head.
- 7Use a spoon to scoop all the shrimp bricks out to whip.
- 8Fry the shrimp bricks a little to get their fatness.
- 9Repeat the preliminary steps for the rest of the shrimp.
- 10Fry the shrimp in powder until cooked.
- 11In a pan, put 30,000 mil of cooking oil, 10 grams of ground garlic, and 20 grams of ground purple onion.
- 12Sauté the garlic and onion until golden and crispy.
- 13Add pepper to the pan.
- 14Add the shrimp bricks to fry and flatten them to smooth them out.
- 15Add 500 mil of coconut water to the pan.
- 16Add 30 grams of sugar to the pan.
- 17Add 40,000 mil of salted sauce (Quoc Asia Quoc brand) to the pan.
- 18Add 2 chillies, cut into three pieces, for aroma.
- 19When the water is boiling, put all the shrimp in and boil for 5 minutes.
- 20Skim off all the foam during boiling.
- 21Take a red intestine with chicken, beat it up and mix it in to make the sauce richer.
- 22When done, scoop out the dish and enjoy.
- 23Add some chopped chili and sweet stem on top for garnish.
Ingredients
- shrimps
- 30000 mil cooking oil
- 10 grams ground garlic
- 20 grams ground purple onion
- pepper
- shrimp bricks
- 500 mil coconut water
- 30 grams sugar
- 40000 mil salted sauce (Quoc Asia Quoc brand)
- 2 chillies, cut into three pieces
- chopped chili
- sweet stem
Equipment
spoonpan
Tips
- Saving the tail part of the shrimp makes it beautiful, but be careful of the sharp part.
- Removing the lungs and snow-white system from the shrimp's head is important.
- Frying the shrimp bricks adds fatness to the dish.
- The longer the shrimp is stored in the sauce, the more flavor it absorbs and it won't be poked out.
- Cooking quickly, just 5 minutes of boiling, is enough.
- Skimming off foam during boiling makes the water better.
- Adding red intestine with chicken, beaten up and mixed, makes the sauce fatter and more delicious, which is a secret for this shrimp dish.
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