RECIPES OF VIETNAM

Tom Cang Nuong (Grilled Shrimp)

Ingredients :

Large shrimp (peeled and deveined)

Wooden skewers

For the Marinade:

1 small

2 cloves

1 tsp

1-2 dash

Onions (minced, rinsed under cold water, and drained)

Garlic (minced)

Vegetable oil

Fish sauce

For the Dipping Sauce:

1

1 tsp

1/2 tsp

1/2 tsp

1/2 tsp

Lime (juice)

Fresh ground pepper

Sea salt

Fish sauce

Sugar

1. Mix the onion, garlic, oil, and fish sauce in a bowl large enough to hold the shrimp

2. Add the shrimp, toss to coat evenly, and marinate, covered, at room temperature for 30 minutes

3. Soak the wooden skewers in water for 20-30 minutes

4. Prepare grill or preheat broiler

5. Thread shrimp onto wooden skewers and lightly coat each finished skewer with oil or cooking spray, and place on grill over medium coals or heat (or place on pan under broiler), and cook approximately 5 minutes, turning once, or until shrimps are pink, firm, and slightly charred in spots

6. To prepare the Dipping Sauce: mix together the lime juice, pepper, salt, fish sauce, and sugar, in a small bowl, mixing well and adjust seasonings to taste (add a little water or sugar if dip seems too tart)

7. Serve shrimp with the dipping sauce

   A good accompaniment would be steamed rice, or an Asian noodle dish