Boiled Shrimp for Tet (Tôm Càng Kho Tàu)

5 mins
Serves 1
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Directions

  1. 1Cut off the shrimp's head.
  2. 2Cut off the shrimp's head.
  3. 3Cut off the shrimp's head.
  4. 4Cut off all the shrimp's legs.
  5. 5Cut off all the shrimp's legs.
  6. 6Cut off all the shrimp's legs.
  7. 7Peel off the shrimp's skull.
  8. 8Peel off the shrimp's skull.
  9. 9Peel off the shrimp's skull.
  10. 10Peel off the shrimp's back, saving the tail for presentation but being careful of sharp parts.
  11. 11Peel off the shrimp's back, saving the tail for presentation but being careful of sharp parts.
  12. 12Peel off the shrimp's back, saving the tail for presentation but being careful of sharp parts.
  13. 13Split the shrimp in the middle.
  14. 14Split the shrimp in the middle.
  15. 15Split the shrimp in the middle.
  16. 16Remove the lungs and the snow-white system from the shrimp's head.
  17. 17Remove the lungs and the snow-white system from the shrimp's head.
  18. 18Remove the lungs and the snow-white system from the shrimp's head.
  19. 19Use a spoon to scoop all the shrimp bricks out to whip.
  20. 20Use a spoon to scoop all the shrimp bricks out to whip.
  21. 21Use a spoon to scoop all the shrimp bricks out to whip.
  22. 22Fry the shrimp bricks a little to get their fatness.
  23. 23Fry the shrimp bricks a little to get their fatness.
  24. 24Fry the shrimp bricks a little to get their fatness.
  25. 25Repeat the preliminary steps for the rest of the shrimp.
  26. 26Repeat the preliminary steps for the rest of the shrimp.
  27. 27Repeat the preliminary steps for the rest of the shrimp.
  28. 28Fry the shrimp in powder until cooked.
  29. 29Fry the shrimp in powder until cooked.
  30. 30Fry the shrimp in powder until cooked.
  31. 31In a pan, put 30,000 mil of cooking oil, 10 grams of ground garlic, and 20 grams of ground purple onion.
  32. 32In a pan, put 30,000 mil of cooking oil, 10 grams of ground garlic, and 20 grams of ground purple onion.
  33. 33In a pan, put 30,000 mil of cooking oil, 10 grams of ground garlic, and 20 grams of ground purple onion.
  34. 34Sauté the garlic and onion until golden and crispy.
  35. 35Sauté the garlic and onion until golden and crispy.
  36. 36Sauté the garlic and onion until golden and crispy.
  37. 37Add pepper to the pan.
  38. 38Add pepper to the pan.
  39. 39Add pepper to the pan.
  40. 40Add the shrimp bricks to fry and flatten them to smooth them out.
  41. 41Add the shrimp bricks to fry and flatten them to smooth them out.
  42. 42Add the shrimp bricks to fry and flatten them to smooth them out.
  43. 43Add 500 mil of coconut water to the pan.
  44. 44Add 500 mil of coconut water to the pan.
  45. 45Add 500 mil of coconut water to the pan.
  46. 46Add 30 grams of sugar to the pan.
  47. 47Add 30 grams of sugar to the pan.
  48. 48Add 30 grams of sugar to the pan.
  49. 49Add 40,000 mil of salted sauce (Quoc Asia Quoc brand) to the pan.
  50. 50Add 40,000 mil of salted sauce (Quoc Asia Quoc brand) to the pan.
  51. 51Add 40,000 mil of salted sauce (Quoc Asia Quoc brand) to the pan.
  52. 52Add 2 chillies, cut into three pieces, for aroma.
  53. 53Add 2 chillies, cut into three pieces, for aroma.
  54. 54Add 2 chillies, cut into three pieces, for aroma.
  55. 55When the water is boiling, put all the shrimp in and boil for 5 minutes.
  56. 56When the water is boiling, put all the shrimp in and boil for 5 minutes.
  57. 57When the water is boiling, put all the shrimp in and boil for 5 minutes.
  58. 58Skim off all the foam during boiling.
  59. 59Skim off all the foam during boiling.
  60. 60Skim off all the foam during boiling.
  61. 61Take a red intestine with chicken, beat it up and mix it in to make the sauce richer.
  62. 62Take a red intestine with chicken, beat it up and mix it in to make the sauce richer.
  63. 63Take a red intestine with chicken, beat it up and mix it in to make the sauce richer.
  64. 64When done, scoop out the dish and enjoy.
  65. 65When done, scoop out the dish and enjoy.
  66. 66When done, scoop out the dish and enjoy.
  67. 67Add some chopped chili and sweet stem on top for garnish.
  68. 68Add some chopped chili and sweet stem on top for garnish.
  69. 69Add some chopped chili and sweet stem on top for garnish.

Ingredients

  • shrimps
  • shrimps
  • shrimps
  • 30000 mil cooking oil
  • 30000 mil cooking oil
  • 30000 mil cooking oil
  • 10 grams ground garlic
  • 10 grams ground garlic
  • 10 grams ground garlic
  • 20 grams ground purple onion
  • 20 grams ground purple onion
  • 20 grams ground purple onion
  • pepper
  • pepper
  • pepper
  • shrimp bricks
  • shrimp bricks
  • shrimp bricks
  • 500 mil coconut water
  • 500 mil coconut water
  • 500 mil coconut water
  • 30 grams sugar
  • 30 grams sugar
  • 30 grams sugar
  • 40000 mil salted sauce (Quoc Asia Quoc brand)
  • 40000 mil salted sauce (Quoc Asia Quoc brand)
  • 40000 mil salted sauce (Quoc Asia Quoc brand)
  • 2 chillies, cut into three pieces
  • 2 chillies, cut into three pieces
  • 2 chillies, cut into three pieces
  • chopped chili
  • chopped chili
  • chopped chili
  • sweet stem
  • sweet stem
  • 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.