Tom Chien Bot (Vietnamese Deep Fried Shrimp)

-
My mom has probably made this dish hundreds of times. It's a very easy and quick appetizer for a crowd or can even be a heartier meal if paired with veggies and fish sauce. This is a Vietnamese style deep fried shrimp.

Ingredients
- Peeled and deveined shrimp (leave the peel around the tail on)
- fish sauce
- sugar
- garlic powder
- panko
- pepper
- chicken bouillon (very small amount)

Shrimp 
1. In a bowl, add fish sauce, pepper, garlic powder, and chicken bouillon. Let sit for a few minutes to soak up the marinade.

Breading
1. In a bowl, pour the panic.
2. In a separate bowl, add ** flow and ice cold water (could also put in the fridge to get cold prior to frying. Batter needs to be dry to be crispy). 
3. Add maybe 1/2 teaspoon/tablespoon sugar,  about 1/8 teaspoon/tablespoon chicken bouillon. Add a sprinkle of pepper and garlic powder.
4. Dredge shrimp in the batter and then in the panko. Deep fry.  

Comments

Post a Comment

Popular posts from this blog

How to parboil bones for a clean broth

-
This technique is a solid foundation for getting a clean, soup broth for any pork or beef bone-based broth. 1. In a large bowl, add raw bones and fill with cold water. Add salt and vinegar to clean and lightly scrub. 2. Rinse 1 additional time with cold water. 3. In a large stock pot, boil water. Add bones to the broth. Boil for about 2-3 minuets to remove the impurities. 4. Dump the bones and water into a clean sink and rinse the bones with cold water to remove any residue. Best to also lightly rub off the residue with your hands. 
Read more

Corn Potage Soup (a la Curry House!)

-
My boo LOVES corn potage soup at Curry House so I decided to try my hand at it. Very minimal amount of ingredients and very quick to make! Made the mistake of buying frozen sweet white corn and it came out a little too sweet. Next time will try just regular corn. And also set some corn aside (before you puree it) to give it a little more texture. My imitation of Curry House's Corn Potage Soup Ingredients: - 2 tbs unsalted butter - 1/2 medium onion, diced - 2 tbs flour - 2 cups frozen or fresh corn - 1.5 cup chicken stock - 1.5 cup milk - salt and pepper to taste - green onion for garnish 1. Heat butter over medium heat. 2. When butter has melted, add diced onion. Cook until unions are translucent and then turn heat to low. 3. Add flour and stir to mix - will look a like paste 4. Slowly add chicken stock and stir while adding to prevent lumps 5. After all the stock as been added, turn heat to medium high and bring to boil 6. Once broth is boiling, add corn and
Read more

Rau Muong Xao Toi (Stir-fried Water Spinach and Garlic)

-
Image
There are a couple variations of this recipe. Rau muong (water spinach) is a simple vegetable dish that goes great with fried fish or meat. In Vietnam, this was once a staple vegetable of the poor. Now, it's present in many Vietnamese cuisines as a garnish, side dish, or main ingredient. No matter how you decide to stir fry your water spinach, you must start with blanching the rau muong. Food is blanched to soften, or to party or fully cook it, or to remove a strong taste. Blanching is the process in which you plunge food (can be done with fruit, veggies, pasta) into boiling water and then remove after a brief interval. Food is then submerged in iced water or washed under cold water. Placing it under cold water effectively haltens the cooking process. Ingredients: 1 big bunch of water spinach 2-3 cloves of garlic Oil Red bird's eye chili pepper (optional) sugar bot nem ga fish sauce (variation 1) maggi seasoning (variation 2) Blanching the water spinach 1. C
Read more