Grilled Lemongrass Shrimp Vietnamese Tom Nuong Xa Recipes

VIETNAMESE GRILLED SHRIMP - TOM CANG NUONG

Steps:

• 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.

GRILLED LEMONGRASS SHRIMP - VIETNAMESE TOM NUONG XA

Steps:

• If using bamboo skewers in place of lemongrass, soak them in water for 30 minutes so they won't burn.
• Combine all marinade sauce ingredients and marinate the shrimp for 15 minutes.
• If using lemongrass, cut lemongrass into 10" (25 cm) lengths. Skewer 3 shrimp with lemongrass or bamboo skewer.
• Grill or broil shrimp until nicely charred.

GRILLED LEMONGRASS SHRIMP

Steps:

• Combine the lemongrass, garlic, soy sauce, fish sauce, chili paste, salt, sugar, and oil in a bowl. Add in the shrimp and marinate for 15 min. Thread the shrimp on the skewers and set them aside. Start a charcoal grill or possibly preheat a gas grill to moderate heat. Just before serving, grill the shrimp, turning the skewers, till just done, about 2 or possibly 3 min total, depending on the size. If you do not have a grill, trim the skewers and cook in a pan with a little oil on the stovetop. Serves 4 as an Appetizer Pleasures of the Vietnamese Table, by Mai Pham. Note: Vietnamese cuisine comes from an extraordinarily rich tradition, one which combines Chinese, French, and Indian influences. Acclaimed chef, cooking teacher and restaurateur Mai Pham has returned to her native land on numerous occasions to learn the secrets of its regional cuisine. The following recipe is excerpted from her latest book, Pleasures of the Vietnamese Table, a compilation of over 100 classic recipes which define Vietnamese cuisine today. These recipes are accompanied by marvelous stories and family anecdotes, as well as fine black and white photographs of the author's native land.