Tôm Nu'ó'ng (Grilled Jumbo Shrimp) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The recipe says head-on shrimp are best for this dish but, you can use raw deveined shrinp insted. I hate cleaning shrimp! This recipe was first published in Saveur in January/February 1998 Ingredients:
16 large shrimp |
1 stalk lemongrass |
1 tablespoon sugar |
2 tablespoons southeast asian fish sauce (nu'ƒ 'c mam) |
1 tablespoon oil |
Directions:
1. With a paring knife, make a 1/4'' incision, through the shell, along the back of jumbo shrimp.
2. Remove and discard veins, rinse shrimp, pat dry, and place in a bowl.
3. Remove outer leaves from lemongrass, trim ends, and thinly slice inner stalk.
4. Combine lemongrass, sugar, and Southeast Asian fish in a mortar and grind to a coarse paste.
5. Spoon mixture over shrimp, mix well, cover with plastic wrap, and refrigerate for 2 hours.
6. Remove shrimp from refrigerator and mix in oil.
7. Heat a cast-iron grill pan over medium-high heat.
8. Cook shrimp until pink and firm, 1-2 minutes per side. Serve with white rice.
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