I’m absolutely obsessed with this shrimp recipe because it brings the perfect fusion of flavors—savory, sweet, and umami—making it an unbelievably delicious experience every time. Plus, the aromatic blend of garlic and shallots, paired with the rich shrimp roe, takes me back to cozy family dinners filled with warmth and satisfaction.
In my Vietnamese Braised Shrimp in Roe, the supper with the fresh shrimp with heads and shells offers a rich flavor, intensified by the depth of shrimp roe. The combination of fish sauce and sugar hits just the right balance of savory and sweet.
And the braise’s aromatic hit of garlic and shallots seals the deal.
Ingredients
Prawns: A protein powerhouse, very low in calories; packed with omega-3 fatty acids.
Shrimp Roe: Imparts a richness and depth of flavor; an excellent source of healthy fats and nutrients.
Fish Sauce: A condiment that has been fermented; it gives umami flavor and a savory depth that is indescribable.
Sweetness achieved through sugar harmonizes flavors and results in a barely noticeable sweetness that enhances the overall character of the dish.
Garlic: Provides fragrant depth; contains anti-inflammatory compounds.
Shallots are sweet and mild, enriching the overall flavor of a dish and adding another layer of flavor that makes it taste more complex.
Black pepper possesses a spicy and aromatic quality that gives it an edge as an ingredient.
When you consume black pepper, it does more than simply stimulate your taste buds; it satisfies them and gives your digestive juices a little extra zing.
Green onions: Fresh flavor; adds color and a gentle onion taste.
Ingredient Quantities
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- 500g fresh shrimp (with heads and shells)
- 2 tablespoons shrimp roe
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon cooking oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 teaspoon black pepper
- 2 sprigs green onions, chopped
- 2-3 sprigs cilantro (optional, for garnish)
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Instructions
1. Start by getting the shrimp ready: Wash them well in cold water. For a deeper taste, you can keep their heads and shells on.
2. In a bowl, mix together 3 tablespoons of fish sauce and 1 tablespoon of sugar. Stir until the sugar has dissolved.
3. In a large pan set over medium heat, add 1 tablespoon of cooking oil. When the oil shimmers, add the minced garlic and shallot. Sauté them until they are golden brown and aromatic.
4. Combine the shrimp roe with the garlic and shallot, and mix well. Cook for approximately 1 minute.
5. Place the cleaned shrimp into the skillet, blending them into the richly fragrant medley.
6. Add the mixture of fish sauce and sugar. Stir to evenly coat the shrimp and raise the heat to medium-high.
7. Permit the shrimp to finish cooking in the sauce for approximately 5-7 minutes or until they assume a bright red hue and are thoroughly cooked. Stir occasionally to maintain an even cook throughout the shrimp.
8. Add 1 teaspoon of black pepper to the shrimp to add spice and depth of flavor.
9. Add the chopped green onions to the pan, tossing everything together for an extra minute.
10. Serve the shrimp that has been braised in a sauce taken from the hot pot recipe, with a few sprigs of fresh cilantro as the desired garnish, and they will be delicious served over steamed rice. The dish can also be incorporated into a more elaborate meal.
Equipment Needed
1. Bowl
2. Measuring spoons
3. Large pan or skillet
4. Spoon or spatula for stirring
5. Knife
6. Cutting board
7. Colander or strainer
8. Plate for serving
FAQ
- Q: Can I use frozen shrimp for this recipe?You can use frozen shrimp, but be sure to let them thaw and drain any excess water before cooking.
- Q: What is shrimp roe and can I substitute it?A: The eggs found in shrimp, often orange in color, make up shrimp roe. If you can’t find shrimp roe, then you can simply omit it. But be warned: the dish will lose some richness if you do that.
- Q: How spicy is this dish?The dish is not spicy by nature; black pepper is the main spice. Add chili if you want to turn up the heat.
- Q: Can this dish be prepared in advance?Yes, Tom Kho Tau can be made the day before. Put it in the fridge and reheat gently before serving.
- Q: What does cilantro add to the dish?Cilantro provides an aromatic and fresh garnish that complements the braised shrimp’s rich flavors, but it is optional.
- Q: Can I use other seafood in place of shrimp?B: This recipe is for shrimp in particular, but you can play with similar seafood, such as prawns or scallops.
Substitutions and Variations
Use crab roe or a small amount of fish eggs instead of shrimp roe.
Substitute soy sauce for fish sauce if you desire a different flavor profile.
Use honey or brown sugar instead of white sugar when you want a deeper flavor to your food.
Substitute olive oil for cooking oil for a lighter alternative.
If you want a milder heat, use white pepper instead of black pepper.
Pro Tips
1. Infuse the Oil: Before sautéing the garlic and shallot, you can infuse the cooking oil with additional flavor by adding a small piece of ginger or lemongrass while it heats. Remove the piece before adding the garlic and shallot to prevent burning.
2. Savory Depth with Shells: If you’re keeping the shrimp shells on, consider lightly crushing the heads and shells to release more flavor. This makes the sauce richer and more aromatic, but ensure to strain out any unwanted bits before serving if preferred.
3. Enhance with Citrus: For a fresh flavor contrast, squeeze a bit of lime or lemon juice over the shrimp right before serving. The acidity brightens the dish and complements the savory elements.
4. Adjust Sweetness and Savory Balance: Taste the sauce once it has started to simmer and adjust the balance by adding a small amount of extra sugar or fish sauce as needed, depending on your preference for sweetness or saltiness.
5. Presentation Touch: To give the dish a restaurant-quality finish, consider adding a drizzle of toasted sesame oil at the end of cooking for an added layer of flavor and a glossy appearance.
Vietnamese Braised Shrimp In Roe Tom Kho Tau Recipe
My favorite Vietnamese Braised Shrimp In Roe Tom Kho Tau Recipe
Equipment Needed:
1. Bowl
2. Measuring spoons
3. Large pan or skillet
4. Spoon or spatula for stirring
5. Knife
6. Cutting board
7. Colander or strainer
8. Plate for serving
Ingredients:
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- 500g fresh shrimp (with heads and shells)
- 2 tablespoons shrimp roe
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon cooking oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 teaspoon black pepper
- 2 sprigs green onions, chopped
- 2-3 sprigs cilantro (optional, for garnish)
“`
Instructions:
1. Start by getting the shrimp ready: Wash them well in cold water. For a deeper taste, you can keep their heads and shells on.
2. In a bowl, mix together 3 tablespoons of fish sauce and 1 tablespoon of sugar. Stir until the sugar has dissolved.
3. In a large pan set over medium heat, add 1 tablespoon of cooking oil. When the oil shimmers, add the minced garlic and shallot. Sauté them until they are golden brown and aromatic.
4. Combine the shrimp roe with the garlic and shallot, and mix well. Cook for approximately 1 minute.
5. Place the cleaned shrimp into the skillet, blending them into the richly fragrant medley.
6. Add the mixture of fish sauce and sugar. Stir to evenly coat the shrimp and raise the heat to medium-high.
7. Permit the shrimp to finish cooking in the sauce for approximately 5-7 minutes or until they assume a bright red hue and are thoroughly cooked. Stir occasionally to maintain an even cook throughout the shrimp.
8. Add 1 teaspoon of black pepper to the shrimp to add spice and depth of flavor.
9. Add the chopped green onions to the pan, tossing everything together for an extra minute.
10. Serve the shrimp that has been braised in a sauce taken from the hot pot recipe, with a few sprigs of fresh cilantro as the desired garnish, and they will be delicious served over steamed rice. The dish can also be incorporated into a more elaborate meal.
