Spicy River Shrimp Recipe

(tom cang kho)

RECIPES OF VIETNAM

A recipe from southern Vietnam that calls for giant, freshwater shrimp which are often as big as lobsters.

Ingredients

6

125 ml

60 ml

20 g

3 cloves

2 pieces

2 tbsp

2 tbsp

1 tsp

Giant freshwater shrimp, unpeeled

Water

Fish sauce

Coriander (cilantro) leaves

Garlic, finely chopped

Small red chilies, finely chopped

Cooking oil

Sugar

Black peppercorns, crushed

Method :

• In a deep wok or pan, heat oil and saute garlic and chili until soft.

• Add peppercorns, sugar, fish sauce, water and shrimp.

• Cook uncovered for approx. 10 minutes or until shrimp turns bright pink.

• Remove shrimp and arrange on a serving plate.

• Allow stock to simmer and reduce until slightly sticky.

• Pour over the shrimp and garnish with coriander leaves.