Vietnamese Steamed Shrimps in Coconut Juice Recipe
Serves/Makes: 4
Ingredients:
- 12 tiger shrimps
- 1 young coconut, fresh coconut juice, reserve the coconut
- 1 teaspoon sugar
- 10 sheets Vietnamese rice paper, sprinkled with water to soften
- 1 ounce dried fried rice vermicelli, sprinkled with water to soften
- 1 tablespoon chopped peanuts (groundnuts)
Garnishing: - 1 sprig lettuce leaves
- 1 spring mint leaves
- 1/4 cucumber, thinly sliced
- 5 ounces pickled carrot and radish
- Boil coconut juice and sugar. Stir until sugar is melted.
- Add shrimps and boil for 10 minutes until shrimps turn red and are cooked. Drain and remove shrimps.
- Pour juice back into coconut and hang shrimps around coconut.
- Place a serving plate with rice paper, rice vermicelli, peanuts, lettuce, mint leaves, cucumber and seasoned lime juice to serve.
- To assemble, lay a sheet of rice paper on a plate. Arrange lettuce, mint leaves, cucumber, pickled carrot and radish, rice vermicelli, peanuts and a peeled shrimp on top.
- Roll up and dip into seasoned lime juice before eating.
Comments:
This recipe for Vietnamese Steamed Shrimps in Coconut Juice serves/makes: 4
Main Ingredient: Shrimp
Preparation Method: Steamed
Cuisine: Vietnamese
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