Tôm xào rau củ is a simple change from the usual ways of cooking shrimp. The shrimp are stir-fried with garlic, then tossed with carrot, cucumber, onion and Vietnamese mint stems (dọc mùng). The carrot goes into the pan before the other vegetables, and the shrimp only go back in at the end. Plan ahead: the shrimp marinate for 15–20 minutes before cooking. Ingredients 200 g silver shrimp 2 Vietnamese mint stems (dọc mùng) 1 carrot 1 cucumber ½ onion Spring onion, coriander and garlic Salt, oyster sauce, Maggi seasoning and pepper 3 teaspoons cooking oil How to make tôm xào rau củ 1. Marinate the shrimp Peel the shrimp and pull out the dark vein along each back. Wash them well, then season with ½ teaspoon salt and a little pepper. Mix and leave for 15–20 minutes. 2. Prepare the vegetables Wash the carrot, dọc mùng, onion and cucumber. Peel the carrot and slice it thinly. Slice the cucumber thinly too, with the skin on, and slice the onion. Peel the tough outer layer off the dọc mùng and cut it into medium pieces. 3. Fry the shrimp Heat 3 teaspoons of oil in a pan and fry minced garlic until fragrant. Add the shrimp and stir-fry quickly for 5–7 minutes. Season with ½ teaspoon salt and stir well. Tip the shrimp into a clean bowl. 4. Cook the vegetables Put the carrot into the same pan and stir-fry it with a little oyster sauce. When the carrot is cooked, add the onion, cucumber and dọc mùng and stir-fry quickly over high heat. Season to your taste. Cook them for longer or shorter, depending on how soft you like them. 5. Bring it together Return the shrimp to the pan and toss everything together. Taste and season again, then turn off the heat. Before eating, sprinkle pepper, chopped coriander and spring onion over the top. Serve it with steamed rice and a hot soup. Share:
