Dried spicy shrimp, or mắm tôm khô ớt in Vietnamese, is a fiery, flavorful condiment that adds a punch to countless dishes. This simple yet intensely aromatic shrimp paste is a staple in Vietnamese cuisine, offering a complex blend of salty, sweet, and intensely spicy notes. Its unique, umami-rich taste is unlike anything else, and once you try it, you'll understand why it's so beloved. From its origins in the sun-drenched coastal regions of Vietnam, this humble ingredient transforms even the simplest meals into extraordinary culinary experiences.
The process of making dried spicy shrimp may seem daunting, but it's surprisingly straightforward. This recipe breaks down the steps into easy-to-follow instructions, guiding you from selecting the freshest ingredients to achieving the perfect balance of spice and flavor. Ready to embark on a culinary journey and create your own batch of this addictive condiment? Let's get started with the step-by-step guide below.
Tools Needed
- Pan
- Toothpick
- Basket
- Wax paper
- Oven
- Glass jar or Ziploc bag
Ingredients
- Shrimp with shells: 2 kg
- Cooking oil: 2 tablespoons
- Water: 100 ml
- Beer: 1/2 bottle
- Seasoning powder: 1 teaspoon
- Sugar: 2 teaspoons
- Salt: null
- Vinegar: null
- Black pepper powder: 1/4 teaspoon
- Sweet chili powder: 1 tablespoon
- Chili flakes: 1 tablespoon
- Garlic powder: 1 teaspoon
- Fish sauce: 2 teaspoons
- Cooking wine: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare and Steam the Shrimp
- Wash shrimp with salt and vinegar. Remove the back vein using a toothpick.
- Add shrimp to a pan with cooking oil and water. Stir well over medium heat.
- Add beer and continue steaming until shrimp turns red and even. Cover and steam for 2 more minutes.
- Drain shrimp in a basket and let it cool.
- Peel shrimp, leaving the tail for aesthetic purposes.
Step 2. Marinate and Season the Shrimp
- Mix spices (seasoning powder, sugar, pepper, chili powder, chili flakes, garlic powder) and coat the peeled shrimp.
- Season with fish sauce, cooking oil, and cooking wine. Mix well and let it marinate for 15 minutes.
Step 3. Dry the Shrimp
- Stir-fry shrimp over low heat until fragrant and spices are absorbed.
- Arrange shrimp on a wax paper-lined tray and dry in the oven at 60-65°C (140-149°F) for 4-6 hours, or dry in the sun for a shorter time.
Step 4. Store the Shrimp
- Let shrimp cool completely before storing in an airtight container in the refrigerator.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Using large, fresh American shrimp will result in a more delicious finished product.
- Don't add too much water or beer; just enough to retain the shrimp's sweetness.
- If you don't have an oven, you can dry the shrimp in the sun, covering it with a mosquito net to avoid insects.
- For longer preservation, dry the shrimp in the sun twice.
Nutrition
- N/A
FAQs
1. Can I use frozen shrimp instead of fresh shrimp?
It's best to use fresh shrimp for the optimal flavor and texture. Frozen shrimp may result in a slightly less intense flavor.
2. How long can I store the dried spicy shrimp?
Store your dried spicy shrimp in an airtight container in a cool, dark place. They should last for several weeks, or even months if properly stored.
3. Can I adjust the level of spiciness?
Absolutely! Adjust the amount of chili peppers to your preference. Start with less and add more gradually until you reach your desired level of heat.
Making your own dried spicy shrimp is a rewarding experience, bringing a unique and authentic taste to your Tet celebrations and beyond. This simple recipe allows you to control the spice level and ensures the freshest, most flavorful results. Now you can enjoy the delicious, pungent aroma and satisfying crunch of homemade dried spicy shrimp in all your favorite dishes.