Vietnamese fried shrimp

Tiger prawns are marinated in a mixture of Vietnamese sauces and then fried until pink. Fried shrimp served with traditional Vietnamese salad.

Ingredients

• Tiger shrimps (peeled) - 16-20 pcs.
• Small cucumber (cut into strips) - 1 pc.
• Pomelo - 1 pc.
• Carrots (cut into strips) - 1 pc.
• Green chili pepper (cut into strips) - 1 pc.
• Roasted peanuts (chopped) - 30 g
• 0.5 lime juice
• Nuok cham sauce (Vietnamese fish sauce) - 60 g (4 tablespoons)
• Vegetable oil for frying
• Basil, fresh leaves (torn) - 1 bunch
• Cilantro, fresh leaves (torn) - 1 bunch
• For the marinade:
• Nyokmam sauce (Vietnamese fish sauce) - 30 g (2 tablespoons)
• Soy sauce - 30 g
• Peanut butter - 1 tbsp l.
• Shallots (finely chopped) - 1 pc.
• Garlic (crushed) - 1 clove
• Cane sugar, unrefined - 2 tsp.

Directions

1. Peel the pomelo from the skin and film-segments. Cut into slices. In a deep bowl, mix all the ingredients for the marinade, put the shrimps in it, mix well, cover the bowl with cling film and place in the refrigerator for 30 minutes.
2. Sprinkle the cucumber with salt and leave for 15 minutes. Then rinse under cold water, transfer to a bowl, add pomelo, carrots, chili and peanuts, drizzle with lime juice and nyok cham sauce, stir the salad.
3. Put the grill pan on high heat to preheat, grease with vegetable oil.
4. Place the shrimp in a skillet, cook for about 2-3 minutes, until pink. Put the fried shrimps on the cucumber salad. Serve the fried shrimp immediately, sprinkled with basil and cilantro
5. You can cook these grilled fried shrimp by stringing them on skewers.