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Tôm Hấp Nước Dừa – Shrimp in Coconut Water
More recipes: Vietnamese recipes · All Asian recipes
Tôm Hấp Nước Dừa – Shrimp in Coconut Water
Laura Chen
4
10 Minuten
20 Minuten
200
Vietnamese
Main course
You cook peeled shrimp in coconut water with lemongrass, makrut lime leaves, shallots and garlic. The clear broth tastes mild and slightly sweet, and the shrimp stay juicy and tender.
Ingredients
- 500 g fresh shrimp, peeled and deveined
- 500 ml coconut water
- 1 stalk lemongrass, cut into rough pieces
- 4 makrut lime leaves
- 2 shallots, halved
- 2 garlic cloves, lightly crushed
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh cilantro for garnish
Instructions
- Put the coconut water in a large pot and add the lemongrass, makrut lime leaves, shallots and garlic.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Add the shrimp, season with salt and pepper and cook everything together for about 5 to 7 minutes, until the shrimp are cooked through.
- Lift the shrimp out with a slotted spoon and put them in a serving bowl.
- Pour the broth through a fine sieve to remove the solids, then pour the clear broth over the shrimp.
- Garnish with fresh cilantro and serve right away.
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More recipes: Vietnamese recipes · All Asian recipes