Preparation:
– 200g of wild-caught shrimp, salt/fish sauce, a touch of sugar, lard/cooking oil, shallots, and lemon leaves (optional)
Instructions:
After purchasing the shrimp, remove the whiskers and any waste from the head. Soak the shrimp in diluted salt water to remove any impurities and reduce the fishy smell. Drain and set aside.
Peel and finely chop the shallots.
First Frying:
Heat a pan and add the shrimp. Stir-fry over high heat without any oil or seasoning. The goal is to dry the shrimp. Fry until they turn pinkish-red, then remove from the heat and set aside.
Second Frying:
In the same pan, heat some lard and fry the shallots until fragrant. Using lard instead of oil adds a delicious aroma to the shrimp, but feel free to use oil if preferred. Be generous with the amount of fat as shrimp tend to absorb it, and a good coating will give them a beautiful shine.
Add the shrimp and stir-fry over high heat. Season with salt/fish sauce and sugar to taste. If you have any crispy fried shallots (tóp mỡ), add them now for an extra savory touch.
Continue stir-frying until the shrimp turn a vibrant red and become crispy. Increase the heat, give them a final toss, and sprinkle with chopped lemon leaves (if using) before removing from the heat. Serve hot with rice and enjoy!
When frying shrimp, remember to fry them twice and only add seasonings during the second frying. Avoid over-seasoning, and stick to traditional flavors like salt/fish sauce and sugar. Lard enhances the taste, but feel free to adjust the heat to prevent over-frying.
A tip to enhance the color of the shrimp is to add a splash of white wine during frying. The alcohol will evaporate, leaving no wine taste, so give it a try!
Happy cooking!
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