Sauteed shrimps with tamarind sauce, also known as "Tôm sốt me", is a delicious Vietnamese everyday dish with a sweet and sour flavor that stimulates the taste buds and pairs perfectly with rice. If you're a fan of this dish, don't miss out on this recipe for making amazing tamarind prawns at home. The steps for preparing this dish will be introduced in detail by Mate Food Recipe in this article.
I am not a sweet and sour fan, but I can not resist this dish. The shrimps go extremely well with the savory tamarind sauce.
What is tamarind? Tamarind is a tropical fruit that grows on the tamarind tree, a leguminous tree native to Africa and now widely cultivated in Asia and other tropical regions. The fruit comes in brown, pod-like shells that contain a sticky, fleshy pulp with several seeds.
The taste of tamarind is a unique combination of sweet and sour. The flavor and acidity vary depending on the ripeness of the fruit; young, unripe tamarind is very sour and is often used in savory dishes, while ripe tamarind is sweeter and less acidic. The taste is sometimes described as a mix of lemons, apricots, and dates, with notes of caramel and molasses.
Trust me, with seafood, sour is the best way to cook it. That explains why in Vietnamese cuisine, we have several seafood dishes which are cooked with sour ingredients like tomato, pineapple, passion fruits. With just a few techniques, you can cook this shrimp dish perfectly as a local.
Craving a dish that’s both sweet and tangy, and incredibly quick to make? Look no further than tôm sốt me, or sautéed shrimp with tamarind sauce. This popular Vietnamese dish is a flavor powerhouse, combining juicy shrimp with a rich, vibrant sauce that hits all the right notes.
You might think a sauce this complex takes hours to perfect, but we’re here to show you a shortcut that delivers maximum flavor in just three minutes. Whether you're a busy home cook or a college student looking for a fast, delicious meal, this recipe is your new best friend. Get ready to transform your dinner with a simple trick that will have you making this dish on repeat.
Begin by melting 1 tablespoon of butter in a hot pan over medium-high heat. Once the butter is sizzling, add your 7 peeled and deveined shrimp. It's important to not overcrowd the pan; this ensures the shrimp cook evenly and develop a beautiful golden-brown color instead of steaming. Cook them for just a couple of minutes on each side. The key is to avoid overcooking them at this stage, so aim for them to be about 80% cooked. They'll still be slightly translucent in the center, which is perfect, as they will finish cooking and become tender when you add them to the sauce later. This prevents them from becoming rubbery or dry.
Begin by soaking 3 tablespoons of tamarind in 200 ml of water. Using your hands, thoroughly squeeze and mash the tamarind pulp to extract all the flavor from around the seeds. This pulp is crucial as it forms the base of your sauce. If you have time, let the tamarind soak in warm or hot water for about 20 minutes to soften it, which makes it much easier to squeeze and extract all the flavorful "meat."
In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add 2 tablespoons of smashed shallots and 1 tablespoon of garlic, cooking until they are fragrant and lightly golden. Next, carefully pour in the prepared tamarind juice, using a strainer to catch any seeds or pulp. Stir in 1 tablespoon of oyster sauce, 3 tablespoons of sugar, 3 tablespoons of fish sauce, and 3 slices of fresh chili. Mix everything together well to create your sauce base.
Return the partially cooked shrimp to the pan with the sauce. Continue to cook on low heat, stirring occasionally, until the sauce reduces and thickens, perfectly coating each shrimp. As soon as the sauce reaches a syrupy consistency, remove the pan from the heat to prevent the shrimp from becoming tough.
Finish the dish by adding a few dashes of freshly ground black pepper. Garnish with fresh basil leaves or sliced green onions. For the best flavor, serve immediately alongside a bowl of hot steamed rice.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.