Charred Lemongrass Grilled Shrimp — Tom Nuong Xa
Lemongrass and garlic grilled tiger shrimp shell-on charred over high heat until shells turn red and edges blacken, served over jasmine rice with pickled carrot and daikon, lettuce, herb plate, and a small bowl of nuoc cham.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and shallot. Whisk with 2 tbsp fish sauce, brown sugar, black pepper, chilli flakes, and oil. Toss shrimp in marinade 10 minutes until shells glisten. Peel carrot and daikon into matchsticks, toss with rice vinegar, sugar, and salt 10 minutes until translucent. Slice chillies into rings.
Boil
Rinse rice until water runs clear. Add to pot with 360ml cold water and pinch of salt, bring to boil over high 3 minutes, cover, reduce to lowest heat 12 minutes until tender and water absorbs.
Build
While rice cooks, whisk 60ml fish sauce, hot water, lime juice, and 2 tsp sugar off heat 1 minute until sugar dissolves. Stir chilli rings through until dipping sauce turns pale amber.
Grill
Heat grill pan over high 3 minutes until smoking hot. Lay shrimp cut-side down, cook 90 seconds per side over high heat until shells char red and marinade caramelises into mahogany glaze.
Plate
Mound rice on plate, lean grilled shrimp alongside. Set butter lettuce, mint, and pickled carrot-daikon ribbons at edge. Serve nuoc cham in small bowl for spooning over each bite.
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