Vietnamese-Style Shrimp Stir-Fry Recipe
337kcal
Ingredients
- 2 cups all-purpose flour
- 1/2 cup rice flour
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
- 2 cups water
- 1 1/2 cups coconut milk
- 1 pound pork loin thinly sliced
- 1/2 teaspoon black pepper
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 cups bean sprouts
- 1 cup green onions thinly sliced
- 1 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- Nuoc Cham dipping sauce (for serving
Equipment
- Wok: Usded For stir-frying the shrimp and vegetables.
- Skillet or Large Non-Stick Pan: Usded For cooking the shrimp and vegetables if a wok is not available.
- Mixing Bowl: Usded For preparing the shrimp marinade and sauce.
- Small Bowl: Usded For whisking together the sauce ingredients.
- Whisk: Usded For mixing the sauce ingredients until smooth.
- Dish: Usded For transferring and presenting the finished stir-fry.
- Rice Cooker or Pot: Usded For cooking the rice as a side dish.
- Knife and Cutting Board: Usded For chopping and slicing the ingredients.
Method
- Prepare the Shrimp:
- a. Rinse the shrimp under cold water and pat them dry using paper towels.
- b. Set aside.
- Heat the Wok:
- a. Place a wok or a large skillet over high heat.
- b. Add the vegetable oil and heat until it shimmers.
- Stir-Fry the Aromatics and Vegetables:
- a. Add the minced garlic and grated ginger to the hot wok.
- b. Stir-fry for about 30 seconds until fragrant.
- c. Add the sliced red bell pepper, green bell pepper, yellow onion, and sugar snap peas to the wok.
- d. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
- Cook the Shrimp:
- a. Push the vegetables to one side of the wok to create a space for the shrimp.
- b. Add the shrimp to the wok and cook for 2-3 minutes until they turn pink and opaque.
- c. Toss the shrimp with the vegetables to combine.
- Prepare the Sauce:
- a. In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, cornstarch, and water until smooth.
- b. Pour the sauce over the shrimp and vegetables in the wok.
- Finish the Stir-Fry:
- a. Stir-fry the shrimp and vegetables with the sauce for another 1-2 minutes until the sauce thickens and coats the ingredients.
- b. Ensure the shrimp is cooked through.
- Serve:
- a. Transfer the Vietnamese-Style Shrimp Stir-Fry to a serving dish.
- b. Garnish with fresh cilantro leaves.
- c. Serve the stir-fry over cooked rice.
Nutrition
Calories337kcalCarbohydrates36gProtein19gFat14gSaturated Fat9gPolyunsaturated Fat2gMonounsaturated Fat2gTrans Fat0.01gCholesterol36mgSodium488mgPotassium431mgFiber2gSugar1gVitamin A261IUVitamin C5mgCalcium32mgIron4mg
Notes
Prepping all ingredients before starting the stir-fry will make the cooking process smoother.
Use a non-stick wok or pan to prevent the ingredients from sticking.
Make sure the wok or pan is hot before adding the shrimp and vegetables for quick cooking.
Keep the shrimp and vegetables in bite-sized pieces for even cooking.
Do not overcrowd the wok or pan to allow proper searing and prevent steaming of the ingredients.
Stir-fry on high heat to achieve a delicious smoky flavor.
Adjust the seasoning and spice level according to personal taste preferences.