Tôm Rang Muối (Salt And Pepper Shrimps)

Ingredients
300 g small shrimps trim off the tips of the head and tails
1 tsp salt
1tsp pepper
2 Stalks of Lemon grass – sliced finely length ways.
1/2 tsp chili flakes
1/2 tsp sugar
25g Minced Garlic
50g Finely Chopped spring onions
2 tbsp tapioca starch
3 prawn crackers
Instructions
Toss 1 tsp salt in a dry pan until the color turns quite off-white. Then add 1 tsp pepper, 1/2 tsp chili flakes and 1/2 tsp sugar and toss together till fragrant.
Insert the shrimps in a plastic bag and toss with 2 tbsp tapioca starch.
Deep fry the lemon grass until golden – remove and drain on paper towel to remove excess oil.
Deep-fry the shrimps for about just 30 secs. Then take them out.
Return the shrimps back to a small pan on low heat. Toss the shrimps with the garlic, chopped spring onion, fried lemon grass and the delicious salt and pepper mix for about 1 minute. Keep the heat on low.
Crush the prawn cracker really finely in a mortar and pestle.
Place the shrimps on a serving plate. Garnish with coriander and crushed prawn crackers. Serve with sweet chili sauce and mayonnaise. Eat with shell on to enjoy the crunch and flavor of the shrimp.
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