Sun-dried grilled shrimp is a delectable Vietnamese dish, a vibrant explosion of flavor perfect for celebrating Tet, the Lunar New Year. The process of sun-drying intensifies the shrimp's natural sweetness, creating a unique texture and depth of taste rarely achieved with fresh shrimp. This simple yet sophisticated dish combines the savory notes of grilled shrimp with a tantalizing blend of spices, resulting in a truly unforgettable culinary experience, perfect for sharing with family and friends during the festive season. The intense aroma alone will transport you to the bustling markets of Vietnam.
This recipe delivers a flavorful and impressive dish that's surprisingly easy to make. We'll guide you through each step, from preparing the shrimp to achieving that perfect balance of smoky char and spicy kick. Ready to embark on a culinary adventure? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Freezer
- Bowls
- Ice
- Knife
- Tray
- Oven
Ingredients
- Fresh Shrimp: 1 kg (approximately 30 large shrimp)
- Minced Garlic: 2 tablespoons
- Dried Chili: 1 tablespoon
- Sugar: 1 tablespoon
- Shrimp Salt: 1 tablespoon
- Chili Paste: 2 tablespoons
- White Wine: 1/2 cup + 2 tablespoons
- Ice
- Water
Step-by-Step Instructions
Step 1. Prepare the Shrimp
- Freeze the live shrimp for 1 hour to make peeling easier.
- Peel and devein the shrimp, leaving the tail and last segment intact. Keep shrimp chilled in ice water.
- Soak the peeled shrimp in ice water with 1/2 cup white wine for 5 minutes to remove any fishy smell.
- Split the back of each shrimp lengthwise, but not completely in half.
Step 2. Marinate and Dry
- In a bowl, combine minced garlic, dried chili, sugar, shrimp salt, chili paste, and 2 tablespoons of white wine. Mix well.
- Marinate the shrimp in the spice mixture for 15 minutes in the refrigerator.
- Arrange the marinated shrimp on a tray and dry in the sun for 3-4 hours, flipping halfway.
Step 3. Complete Drying & Storage
- If not fully dried after sun-drying, bake in the oven at 100°C for 45-60 minutes with the oven door slightly ajar.
- Once completely dried, store in the freezer until ready to use. You can fry or grill when serving.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Choose large shrimp for best results.
- Keep the shrimp chilled throughout the preparation process to maintain freshness.
- If using a different type of salt, adjust the amount accordingly.
- Be careful when handling the shrimp tails as they have sharp thorns.
- Adjust the amount of chili to your preference.
- When frying, use low to medium heat to prevent burning.
Nutrition
- N/A
FAQs
1. Can I use frozen shrimp instead of fresh shrimp?
Yes, but make sure to thaw them completely and pat them dry before sun-drying. Frozen shrimp may have slightly more moisture, potentially affecting the drying time.
2. How long can I store the sun-dried shrimp?
Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months.
This sun-dried grilled shrimp recipe offers a unique and flavorful addition to your Tet celebrations, impressing guests with its sophisticated taste and relatively simple preparation. The combination of sun-dried sweetness and spicy char is a delightful balance, making it a dish to remember. Enjoy this delicious treat as you celebrate the Lunar New Year!