# Boiled Shrimp for Tet (Tôm Càng Kho Tàu)

A delicious dish of boiled shrimp, perfect for Tet, with a rich sauce for dipping vegetables and rice.

- Total time: 5 min
- Cuisine: Vietnamese
- Category: Soup
- Language: en

## 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

## Instructions

1. Cut off the shrimp's head.
2. Cut off all the shrimp's legs.
3. Peel off the shrimp's skull.
4. Peel off the shrimp's back, saving the tail for presentation but being careful of sharp parts.
5. Split the shrimp in the middle.
6. Remove the lungs and the snow-white system from the shrimp's head.
7. Use a spoon to scoop all the shrimp bricks out to whip.
8. Fry the shrimp bricks a little to get their fatness.
9. Repeat the preliminary steps for the rest of the shrimp.
10. Fry the shrimp in powder until cooked.
11. In a pan, put 30,000 mil of cooking oil, 10 grams of ground garlic, and 20 grams of ground purple onion.
12. Sauté the garlic and onion until golden and crispy.
13. Add pepper to the pan.
14. Add the shrimp bricks to fry and flatten them to smooth them out.
15. Add 500 mil of coconut water to the pan.
16. Add 30 grams of sugar to the pan.
17. Add 40,000 mil of salted sauce (Quoc Asia Quoc brand) to the pan.
18. Add 2 chillies, cut into three pieces, for aroma.
19. When the water is boiling, put all the shrimp in and boil for 5 minutes.
20. Skim off all the foam during boiling.
21. Take a red intestine with chicken, beat it up and mix it in to make the sauce richer.
22. When done, scoop out the dish and enjoy.
23. Add some chopped chili and sweet stem on top for garnish.

## Equipment

- spoon
- pan

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1CxLn32aNm/
- Recipe page: https://www.cliprecipe.com/recipe/614a3602-4c90-457b-b59e-2790fdd47d30
- Extracted: 2026-01-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt