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foods found in the countryside of Vietnam (lots of vegetable dishes, braised pork and eggs, and fried catfish with a ginger dip) |
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Linh--one of the most helpful assistants in the neighborhood! |
Ingredients:
2 Tbsp oil
2 large garlic cloves, smashed (but not chopped)
1 cup peeled shrimp
1 kg (2.2 lbs) of cong cu nang (Chinese water chestnut stems), tender parts only, cut into 1 1/2 to 2 inch lengths, washed well
Salt, fish sauce, sugar to taste
Method:
1) Heat a wok or large pan over high heat. Once the wok or pan is hot add oil.
2) Add garlic, saute for about 30 seconds to a minute.
3) Add shrimp and saute until the liquid is gone. Put the shrimp aside.
4) Add chestnut stems. Saute about 5 minutes or until the stems are wilted to your liking.
4) Return the shrimp. Season with salt, fish sauce, and sugar to taste. Stir and turn off heat.
*I used about 1/4 tsp of salt, 2 tsp of fish sauce and 1 tsp sugar.
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You may purchase these but you will need to put in a lot of work to get to the central tender parts when you get home. Buy extra since you will discard most of these! I don't recommend buying these. |
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