Shrimp Sauteed with Tomato, Fish Sauce and Black Pepper
Luke Nguyen, chef owner of Sydney, Australia’s Red Lantern Vietnamese and a well-known TV celebrity chef, he said, made him run to the fish store whenever the dish was ordered at her restaurant to serve it as fresh as possible. From Secrets of the Red Lantern by Pauline Nguyen.
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) ground garlic
2 bird’s-eye chilies, chopped
1 tsp (5 mL) tomato paste
12 jumbo shrimp, peeled, deveined, with tails intact
3 tbsp (45 mL) sugar
1 tsp (5 mL) cracked black pepper
¼ cup (60 mL) Asian fish sauce
¾ cup (185 mL) fish stock or water
½ very ripe tomato, diced
1 scallion, finely sliced
1 small handful cilantro leaves
Place the oil, garlic, and chili in a wok or saucepan over medium heat and stir until fragrant but not coloured. Add the tomato paste, shrimp and sugar. Toss to combine, then add the pepper, fish sauce, fish stock or water, and diced tomato.
Increase the heat, bring to a simmer and cook for 3 minutes or until the shrimp are cooked through. Transfer the shrimp to a serving platter, then reduce the sauce slightly and pour over the shrimp. Garnish with the scallion and cilantro.
Makes 4 servings.