I have been away from food blogging for much too long. I’ve really missed it! While it was fun to be away visiting Korea and Japan, I am now back and more inspired than ever to create yummy dishes and be able to share cooking tips and recipes with others. The food in Japan was notably excellent, as many chefs and cooks take such pride in their products. They value quality over quantity and strive to ensure that their customers will be satisfied with what they have been served. I may try some more Japanese recipes moving forward, as this is a cuisine with which I am relatively unfamiliar. But for today, back to my Vietnamese/Chinese roots!
To be honest, I am not even sure if this is an authentic Vietnamese dish. I just remember having some version of this when I was a kid, so I wanted to recreate and share so that all can enjoy the beauty of this dish. I remember it was flanked on all sides by yummy stir-fried veggies with bits and pieces of aromatic meats for flavoring. I remember biting into each delectable shrimp and feeling so grateful to be alive to enjoy that burst of delicious juice exploding from the shrimp shell. Folks, there is really something magical about eating shrimp that has been cooked with their shells on! This would be followed by bits of sweet shallot and aromatic garlic would then grace my taste buds, adding a fullness of flavor and umami to the whole experience.
It was always interesting to me how Vietnamese dishes use generous amounts of butter. Aha, colonialism explains yet another culinary phenomenon. Butter provides a delicious richness to the sauce, which then mingles with the juices of the shrimp, creating an amazing burst of flavor when you bite into each shrimp.
Definitely do not skimp on the butter. You need some olive oil to prevent the butter from burning, but the butter is what provides the beautiful flavor and silkiness to the sauce. Do not be afraid. Just enjoy!
Having your shrimp defrosted and drained ahead of time is very important to prevent excess water from diluting the flavor of your sauce. It will also ensure a better sauté. This is a good general rule to follow when searing any meats and protein: drier is better. In some cases, e.g., fish, steak, you would want to pat your meat dry before searing.
In Vietnamese and Chinese cooking, people often pre-mix their sauces before they add to their dishes. This allows you to make sure that the sugar is well-incorporated, but it also gives the advantage of being able to taste your sauce for seasoning before you add it to your food. This can prevent you from under- or over-seasoning. Dilute with water and add sugar if your sauce is too salty. Add in oyster, soy, or fish sauce when your sauce mix is too diluted.
Prep Time: 10 minutes
Cook Time: 15 minutes
½ stick unsalted butter
1 tbsp olive oil
2 large shallots, finely chopped
1 red jalapeno, sliced
1 tsp red pepper flake, to taste
1 head garlic, finely chopped
2 lb large shrimp, shells on
2 tbsp black pepper
1/4 cup fish sauce
1/4 cup oyster sauce
1/4 cup water
1 tbsp sugar
green onion, chopped
Rinse shrimp and leave to drain in a colander. Meanwhile, begin prepping aromatics and ingredients.
Heat a large frying pan on medium. Add olive oil and butter to pan and allow butter to melt. Add in shallot, and red jalapeno into frying pan. Allow to sauté for 3-5 minutes until shallots soften. Then add red pepper flake and garlic and sauté on medium 2-3 minutes, or until garlic becomes golden in color.
Immediately after your garlic turns slightly golden, add in shrimp, turn fire on high, and saute shrimp until they become pink and cooked through ~5-7 minutes. Stir constantly to allow even cooking. Add in pepper to taste.
Meanwhile, combine fish sauce, oyster sauce, water, and sugar. Mix together the sauce to make sure sugar is dissolved. Then add to the shrimp when they are just about cooked through. Adjust seasonings to taste: by adding in a splash of water, oyster sauce, fish sauce, black pepper, or sugar.
Mix in green onion and cook for another minute until green onion is slightly softened. Serve in pan with lots of fresh lemons and white rice or crusty French bread. Enjoy!