Prawn dipping sauce

Prawn dipping sauce

Sốt tôm chua

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A Hue specialty, pickled shrimp Is sold In jars at Asian grocers. The liquid from the pickled shrimp, used In this dipping sauce below, is a souring agent like vineger, but more complex in flavour.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
2cm fresh ginger, finely chopped
2 garlic cloves, finely chopped
100g raw prawns, peeled and deveined, finely chopped
2 tablespoons oyster sauce
1 tablespoon pickling liquid, from Hue pickled shrimp

Method

  1. Heat the oil in a small frying pan over medium heat and add the ginger and garlic. Stir continually to ensure they don't burn. When fragrant, add the prawn and continue frying for 1 minute, or until cooked through.
  2. Reduce the heat and stir in the oyster sauce and pickling liquid. Remove from the heat and season to taste with salt and freshly ground black pepper.
  3. Add a little water if needed to achieve the right consisteny for dipping, then divide among six dipping bowls.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again