Dried Shrimp And Pineapple Stir Fry Tep Kho Xao Dua Recipe

I absolutely love this recipe because the combination of dried shrimp and juicy pineapple creates a sweet and savory explosion that feels like a culinary adventure in every bite. Plus, the subtle kick from the red chili and the aroma of toasted sesame seeds genuinely elevate this dish to a whole new level of deliciousness!

I love making meals that combine sweet and savory notes, like this Dried Shrimp and Pineapple Stir Fry. If umami were a high school cheerleader, it would look like this dish: Dried shrimp in one hand, fresh pineapple in another, and the sweet, lulling notes of garlic just hanging in the air.

I would call this dish “nutrient-dense,” but that sounds boring. It is also “light and refreshing,” but that sounds clichéd.

In fact, this dish is all of these things and more.

Ingredients

Dehydrated Shrimp: Full of proteins, supplies a deeply savory taste.

Pineapple: Supplies sweetness and acidity, and is concentrated with vitamin C.

Allium sativum: Boosts bouquet; provides antioxidant benefit.

Fish Sauce: Adds a salty, fishy depth that is key in the cooking of Southeast Asia.

Soy Sauce: Contributes umami and salt, is an amino acid source.

Red chili: Introduces heat and spice; contains capsaicin.

Green onions: Mild onion flavor; good source of vitamins.

Ingredient Quantities

• 1 cup dried shrimp
• 1 cup fresh pineapple, cut into small pieces
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon black pepper
• 1 red chili, sliced (optional)
• 2 scallions, chopped
• 1 tablespoon toasted sesame seeds (optional)

Instructions

1. The red shrimp should be rinsed under cold water to remove any salt or impurities, then soaked in warm water for about 15 minutes to soften. They should be drained well.

2. In a large pan or wok, heat the cooking oil over medium heat. Add the garlic and sauté until it’s fragrant, about 30 seconds.

3. In a 12-inch skillet or wok over medium-high heat, add the drained, dried shrimp and stir-fry for 3-4 minutes until they start to turn slightly golden and aromatic.

4. Add the fresh pineapple pieces and cook for an additional 2-3 minutes until the pineapple begins to soften.

5. To the pan, add the sauce made of fish, soy, and sugar, stirring well to coat shrimp and pineapple evenly.

6. Add the black pepper and sliced red chili (if using) to the pan, and keep stir-frying for another 2-3 minutes.

7. Put the chopped scallions in the pan and stir them well with the other ingredients to mix everything completely.

8. If needed, taste and adjust seasoning, adding additional fish sauce or sugar as required to achieve flavor balance.

9. If desired, you can sprinkle toasted sesame seeds on top of the stir-fry when you transfer it to a serving dish.

10. Enjoy it as a delicious side dish or serve it warm alongside some steamed rice.

Equipment Needed

1. Colander
2. Large bowl
3. Large pan or wok
4. 12-inch skillet or wok
5. Cooking spoon or spatula
6. Measuring spoons
7. Knife
8. Cutting board
9. Serving dish

FAQ

• What types of dried shrimp should I use?
  Dried shrimp vary in size and flavor intensity. For this recipe, medium-sized ones work well, giving a good balance of texture and taste.
• Can I substitute canned pineapple for fresh?
  Yes, canned pineapple can be used as a substitute. Ensure it is well-drained to avoid excess moisture in the dish.
• Is the red chili necessary?
  The red chili is optional and adds heat to the dish. Adjust or omit based on your spice preference.
• How long should the dried shrimp be soaked?
  Soak the dried shrimp in warm water for about 15-20 minutes to rehydrate them before cooking.
• Can I use an alternative to fish sauce?
  For a different flavor profile or dietary needs, you can replace fish sauce with soy sauce or tamari.
• How do I store leftovers?
  Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove for best results.
• Are sesame seeds necessary?
  The toasted sesame seeds add a nutty flavor and crunch, but they are optional and can be omitted if preferred.

Substitutions and Variations

You can also use fresh shrimp or prawns. For this recipe, you can substitute dried shrimp with 1 cup of small fresh shrimp or prawns.
Substitute 1 cup of canned pineapple chunks (drained) for fresh pineapple.
Substitute 2 tablespoons of olive oil or coconut oil for vegetable oil.
Use tamari or liquid aminos instead of soy sauce for a gluten-free alternative.
If fish sauce is not available, substitute 1 tablespoon of soy sauce mixed with 1 teaspoon of lime juice.

Pro Tips

1. Pre-toast the Sesame Seeds If you’re using sesame seeds, toast them in a dry pan over low heat until they’re golden brown and fragrant before starting the recipe. This enhances their nutty flavor and gives your dish a delicious final touch.

2. Balance the Flavors Before serving, taste and balance the flavors. If it’s too tangy from the pineapple, add a bit more sugar. If it’s too sweet, a splash of lime juice can add acidity to balance it out.

3. Use Fresh Ingredients Ensure that your pineapple is ripe and fresh for the best flavor. The sweetness and tanginess of fresh pineapple significantly enhance the dish compared to canned ones.

4. Customize the Heat If you prefer a spicier dish, keep the seeds in the red chili. For a milder version, remove the seeds and membranes before slicing the chili, or reduce the amount used.

5. Resting Time After cooking, allow the dish to rest for a few minutes before serving. This helps the flavors meld together, creating a more harmonious taste profile when served.