logo
Image
Shrimp dishes

(No.6, Vol.3, July 2013 Vietnam Heritage Magazine)



Spring rolls
Ingredients: (Serves six)
Shrimp: 500g
Minced pork: 500g
Jicama (or also Yam Bean): 700g
Taro: 300g; A carrot
Rice paper, jelly ear, red onion, green onion, salad, herbs (such as fish mint, sesame leaves, basil and water mint) and rice vermicelli.
Salt, sugar, MSG (sodium salt), black pepper.
Preparation:
Peel and devein shrimp, wash and dry then dice it; Shred and squeeze Jicama, taro, and carrot until they are dried.
Mix all the above with salt, sugar, MSG, black pepper, jelly ear, red onion and green onion thoroughly to make the filling. Wet the rice paper, put some filling on and roll the rice paper. It is up to your decision whether the rolls are long or short. Fry the rolls in hot oil until they are golden brown. Serve with herbs, salad, vermicelli and sweet and sour fish sauce.

Shrimp cake
Ingredients: (Serves six)
Giant tiger prawn: 1kg. Lard: 200g
Bronze Featherback fish: 500g
Green rice: 500g
Spice: Salt, sugar, MSG (sodium salt), black pepper. Minced green onion and dill.
Preparation:
Peel and devein shrimp, wash and dry then grind it; Dice the lard; Grind the Bronze Featherback fish with shrimp, lard, spice, green onion and dill.
Roll the mixture above into small balls. Coat them with green rice. Deep fry them with high heat until the green rice are all bloated. Continue frying with low heat until the inner of the balls are all cooked.
Serve with pickles, plum sauce or chili sauce.

Grilled shrimp on suger cane
Ingredients: (Serves six)
Giant tiger prawns: 1kg
Lard: 200g
Spice: Salt, sugar, MSG (sodium salt), black pepper. Minced green onion (only the white part).
Sugar cane: cut into small and thin stick of 15cm long
Herbs (such as fish mint, sesame leaves, basil and water mint), salad and vermicelli.
Preparation:
Peel and devein shrimp, wash and dry then grind it; Dice the lard; Grind the shrimp and the lard with all of the spice and green onion; Cover half of each sugar cane stick with a thick layer of the mixture above.
Grill all the sticks on a charcoal grill until they are all golden brown. Serve with herbs, salad, vermicelli and sweet and sour fish sauce.
Recipe by Lam Thi Tu,
Executive Chef for over 20 years at:
Vietnam House Restaurant
93-95 Dong Khoi St, Ben Nghe Ward, Dist.1 , HCMC; Tel: (08)3829-1623
Website :
www.vietnamhousesaigon.com


Others:
The special thing about Huong Canh is its blue clay, the raw material used to make its famous products. This clay is found in the swampy areas, 3-10m ...
All of us carry a lot from our pasts as we journey forwards in our lives. I was reminded of this the other day on a visit to a cafe themed around ...
How do you like our website?
Khách sạn giá tốt