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Vietnamese Shrimp Sautéed with Tomato, Fish Sauce, and Black Pepper (Tôm Rim) from the Red Lantern Restaurant

"Mom used to cook this dish at her restaurant Pho Cay Du.  every time I cook this at Red Lantern, I think of the times at Pho Cay Du." Luke Nguyen, Secrets of the Red Lantern

  • 2 tablespoons vegetable oil
  • 1 tablespoon ground garlic
  • 2 bird's-eye chiles, chopped
  • 1 teaspoon tomato paste
  • 12 jumbo shrimp, peeled, deveined, with tails intact
  • 3 tablespoons sugar
  • 1 teaspoon cracked black pepper
  • 1/4 cup Asian fish sauce
  • 3/4 cup fish stock or water
  • 1/2 very ripe tomato, diced
  • 1 scallion, finely diced
  • 1 small handful cilantro leaves
 

Method

Place the oil, garlic, and chile in a wok over medium heat and stir until fragrant, but not colored.  Add the tomato paste, shrimp, and sugar.  Toss to combine, then add the pepper, fish sauce, fish stock or water, and diced tomato.

Increase the heat, bring to a simmer, and cook for 3 minutes, or until the shrimp are cooked through.  Transfer the shrimp to a serving platter, then reduce the sauce slightly and pour over the shrimp.  Garnish with the scallion and cilantro.

Serves: 4

Recipe reprinted with permission from ©Pauline Nguyen, Luke Nguyen and Mark Jensen, Secrets of the Red Lantern, published by Andrews McMeel click for book review

more chef and cookbook recipes      more shrimp recipes       main seafood recipe page

 

Many Thanks to the Red Lantern Restaurant for sharing their astounding recipes.

 
 

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