Tôm Lúc Lắc | Juicy Vietnamese-Style Shrimp
(0)
25 min
Quick
Sezamo
O rețetă spectaculoasă și rapidă din bucătăria vietnameză: creveți fragezi rumeniți la foc iute în wok cu ardei gras, ceapă și un sos caramelizat aromat cu usturoi, sos de soia și un cub de unt pentru luciu. Se servesc pe un pat răcoritor de salată proaspătă, alături de orez Jasmine pufos și sos aromat de lime cu piper negru.
Ingredients
Preparation method
Ingredient preparation
Rinse the Jasmine rice in cold water until the water runs clear. Bring it to a boil with 300 ml of water and a pinch of salt. Once boiling, cover the pot with a lid, reduce the heat to low, and simmer for 12 minutes. Turn off the heat and leave covered for another 5 minutes, then fluff with a fork.
Peel the shrimp if necessary and pat them completely dry with paper towels. Cut the red bell pepper and red onion into 2-3 cm cubes. Finely mince the garlic cloves and diagonally slice the green onions.
In a small bowl, mix the soy sauce, fish sauce, brown cane sugar, and half of the ground black pepper until the sugar is completely dissolved.
Chef's tip
For an authentic lúc lắc sear, the shrimp must be completely dry before going into the wok, and the pan must be heated to maximum temperature.
Adding butter at the end is the secret to a silky, glossy sauce, a distinctive mark of French bistro influence on Vietnamese cuisine.
15 min
Under an hour
