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Vietnamese Grilled Shrimp - Tom Cang Nuong

Vietnamese Grilled Shrimp - Tom Cang Nuong Recipe

The dipping sauce is the key to this tasty exotic dish, which has a North Vietnamese style.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 5 minutes
Course Appetizer
Cuisine Vietnamese
Calories 146.1 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • wooden skewer

For the Marinade

  • 1 small onion, minced,rinced under cold water,and drained
  • 2 cloves garlic, minced
  • 1 teaspoon vegetable oil
  • 1 -2 dash fish sauce

For the Dipping Sauce

  • 1 lime, juice of
  • 1 teaspoon fresh ground pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon sugar

Instructions
 

  • Mix the onion, garlic, oil, and fish sauce in a bowl large enough to hold the shrimp.
  • Add the shrimp, toss to coat evenly, and marinate, covered, at room temperature for 30 minutes.
  • Soak the wooden skewers in water for 20-30 minutes.
  • Prepare grill or preheat broiler.
  • To prepare the dip, mix together the lime juice, pepper, salt, fish sauce, and sugar, in a small bowl, mixing well; adjust seasonings to taste (add a little water or sugar if dip seems too tart).
  • Thread shrimp onto wooden skewers; lightly coat each finished skewer with oil or cooking spray, and place on grill over medium coals or heat (or place on pan under broiler), and cook approximately 5 minutes, turning once, or until shrimps are pink, firm, and slightly charred in spots.
  • Serve shrimp with the dipping sauce.
  • A good accompaniment would be steamed rice, or an Asian noodle dish.

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Nutrition

Serving: 147gCalories: 146.1kcalCarbohydrates: 5gProtein: 23.5gFat: 3.1gSaturated Fat: 0.5gCholesterol: 172.8mgSodium: 523.9mgFiber: 0.5gSugar: 1.5g
Keyword < 60 Mins, Asian, Sauces, Spicy, Spring, Summer, Vietnamese
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