“The Ultimate Guide to Achieving the Perfect Texture: Chewy and Crispy Shrimp Vermicelli”
"Bun cha tom" is an enticing and delicious dish that you can easily prepare at home with just a few simple steps. Learn how to make this mouthwatering grilled shrimp patties with rice vermicelli, a recipe that doesn't require a meat grinder!
Shrimp vermicelli is a familiar and beloved dish for its delicious and savory flavor. The soft and chewy vermicelli strands mixed with the sweet and sour broth, crispy shrimp cakes, and refreshing herbs create an irresistible appeal. To cook delicious shrimp vermicelli, check out our recipe below!
Tip: To choose fresh and delicious shrimp, look for those with bright, shiny shells that are transparent and free of blemishes or black spots. Select shrimp with flexible shells that can be easily bent. Avoid shrimp with soft, mushy shells or a strong fishy odor. Fresh shrimp should have the head firmly attached to the body, with no signs of separation.
2How to Make Shrimp Vermicelli
Step 1 Prepare the Ingredients
After purchasing fresh shrimp, peel, remove the heads, and devein them. Rinse the shrimp thoroughly several times with water, and then let them air dry or pat them gently with a kitchen towel. Set the shrimp shells aside as we will use them to make the broth.
For the chili peppers, rinse, cut in half, and remove the seeds. If the peppers are large, you can cut them into smaller segments. Peel and slice the onion into thin rings.
Clean the enoki mushrooms by trimming any dirty parts and rinsing them. Cut the mushrooms into bite-sized pieces.
Preparing the Ingredients
Step 2 Marinate the Shrimp
In a bowl, combine the shrimp with 2/3 teaspoon salt, 1.5 teaspoons sugar, 1 tablespoon potato starch, 1.5 tablespoons cooking oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/3 teaspoon ground pepper, and 1 egg white. Mix well and use food wrap to cover the bowl. Place it in the refrigerator, preferably in the freezer section, to chill the shrimp quickly.
Marinating the Shrimp
Step 3 Grind the Shrimp
Once the shrimp are chilled, take them out of the refrigerator and grind them in a food processor in small batches. It is important to grind the shrimp intermittently to avoid overheating, which can cook the shrimp meat.
Grinding the Shrimp
Step 4 Make Stuffed Chili Peppers with Shrimp Cakes
Use a spoon to stuff the ground shrimp mixture into the chili peppers. If you have any leftover shrimp paste, you can shape it into small balls.
Heat a pan with oil over medium heat and fry the stuffed chili peppers and shrimp balls until golden brown.
Making Stuffed Chili Peppers with Shrimp Cakes
Step 5 Prepare the Broth
In a pot, heat 1/2 tablespoon of cooking oil and sauté the onion until fragrant. Then, add the shrimp shells and briefly stir-fry before pouring in 1.5 liters of water. Bring the broth to a boil and skim off any foam or impurities that rise to the surface.
Continue to boil for another 5-7 minutes, by which time the broth should have reduced slightly. You can then add more water and bring it to a boil again. Once it boils, remove and discard the shrimp shells.
Add the mushrooms, 2 tablespoons of salt, 4 tablespoons of sugar, and 1 tablespoon of sate to the broth. Stir well and let it simmer.
Preparing the Broth
Step 6 Finalize the Dish
Finally, add the shrimp cakes to the broth and bring it to a boil. To serve, place the vermicelli, shrimp cakes, and mushrooms in a bowl and ladle the hot broth on top.
Finalizing the Dish
3Enjoy!
Shrimp vermicelli is a delightful dish with soft and chewy vermicelli, sweet and sour broth, crispy shrimp cakes, and a blend of savory spices.
Enjoying Shrimp Vermicelli
Now you know the basic steps to prepare delicious shrimp vermicelli at home. Impress your family and friends with this tasty dish!
Source: MaiKhoi – Mylife Cuộc sống Bỉ
Frequently asked questions
You will need shrimp, enoki or straw mushrooms, potato starch, an egg white, onion, chili peppers, vermicelli, and various seasonings including salt, sugar, cooking oil, ground pepper, garlic powder, onion powder, and sate.
Look for shrimp with bright, shiny, transparent shells that are free of blemishes or black spots. The shells should be flexible and easily bent. Avoid shrimp with soft, mushy shells or a strong fishy odor. Ensure the head is firmly attached to the body.
After purchasing fresh shrimp, peel them, remove the heads, and devein. Rinse thoroughly and let them air dry. Set the shrimp shells aside for the broth. Rinse, halve, and deseed the chili peppers, slicing them into smaller segments if needed. Peel and thinly slice the onion. Clean the mushrooms by trimming any dirty parts and then cut them into bite-sized pieces.
In a bowl, combine the shrimp with salt, sugar, potato starch, cooking oil, garlic powder, onion powder, ground pepper, and an egg white. Mix well, cover the bowl with food wrap, and chill the shrimp mixture in the refrigerator.
Take the chilled shrimp out of the refrigerator and grind them in small batches in a food processor. Be sure to grind intermittently to avoid overheating.
Use a spoon to stuff the ground shrimp mixture into the chili peppers. Shape any leftover shrimp paste into small balls. Heat oil in a pan over medium heat and fry the stuffed chili peppers and shrimp balls until golden brown.
In a pot, heat cooking oil and sauté onion until fragrant. Add the shrimp shells and briefly stir-fry before adding water. Bring the broth to a boil, skimming off any foam or impurities. Continue boiling to reduce the broth slightly, then add more water and bring it to a boil again. Remove and discard the shrimp shells, and add mushrooms, salt, sugar, and sate to taste.
Add the shrimp cakes to the broth and bring it to a boil. To serve, place vermicelli, shrimp cakes, and mushrooms in a bowl, and ladle the hot broth on top. Enjoy the delicious blend of soft vermicelli, savory broth, crispy shrimp cakes, and spices.
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