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VHC Hurricane Nola Shrimp Recipe {Tôm Rang Muối}
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Ingredients:
• 1 Korean red chili pepper - sliced
• 1 green onion - sliced
• 1 inch ginger knob - fine julienne
• 2 garlic cloves - minced
• 1 small shallot - minced
• 1 lb large shrimp
• 1/4 cup corn starch
• 1/4 tsp sea salt
• 1/2 tsp sugar
• 1 cup Japanese panko breadcrumbs
• 1/4 tsp fresh cracked black pepper
• 1/4 tsp sea salt
• 1/2 tsp sugar
• 1/4 tsp Red Boat Fish Sauce spiced Garum salt (optional)
• 1/4 tsp ground cayenne pepper
• 2 tbsp vegetable oil
• Vegetable to fry shrimp (2 cups in a 10-inch pan)
Note: If you like it spicier, use two Thai red chili peppers instead.
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Steps:
1. Wash the shrimp and pat dry. Add corn starch, salt and sugar in a small mixing bowl. Add it to the shrimp and coat evenly. Set aside.
2. Prepare the red pepper, green onion and ginger per cutting instructions above. 3. Minced the garlic and shallot. Keep everything separately on a small plate.
3. Heat the vegetable oil in a frying pan on high heat.
4. Once oil is ready, add shrimp to the frying pan, single layer. Fry the shrimp until you are done. Set fried shrimp on a plate lined with a paper towel to absorb the oil.
5. Next heat up a wok, add 2 tbsp vegetable oil on medium heat. Add ginger and stir constantly until slightly brown. Add shallot and cook until lightly golden. Add garlic and repeat the process.
6. Once you get the golden color on these aromatics, add the panko breadcrumbs and stir for about 30 seconds.
7. Add the ground cayenne pepper, salt, sugar, black pepper and garum salt. Stir frequently for 1 minute.
8. Add the sliced red chili peppers and green onions. Stir to combine. Set aside some chopped green onions to garnish later.
9. Add shrimp and toss until everything is combined. Turn off heat and plate. Garnish with extra green onions.
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