Vietnamese Pineapple Shrimp Sauce Recipes

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VIETNAMESE SWEET & SOUR SHRIMP SOUP WITH PINEAPPLE (CANH CHUA TOM NAU THOM)



Vietnamese Sweet & Sour Shrimp Soup with Pineapple (Canh Chua Tom Nau Thom) image

Looking for a taste of home? Check out this sweet and sour soup. A shrimp-based soup with a variety of fresh vegetables and herbs to produce contrasting yet complementary textures and flavors. Sweet, savory, sour, and spicy, this soup is the epitome of Vietnamese home cooking.

Provided by Vicky Pham

Categories     side dish

Time 25m

Number Of Ingredients 13

6 extra-large whole shrimp (head-on, tail-on)
1 teaspoon sea salt
2 tablespoons vegetable oil
4 garlic cloves
32-oz chicken broth
30 grams tamarind pulp
1-½ teaspoons fish sauce
3 tablespoons granulated sugar
5 oz okra
5 oz pineapple
1 large tomato
2 tablespoons minced rice paddy herbs, Thai basil, culantro or cilantro
2-3 Thai chili pepper (optional)

Steps:

  • Prep the ingredients: Devein the shrimp by inserting a toothpick underneath the vein and between the shells. Pull up to remove. Give the shrimp a quick rinse, if needed. Peel and finely dice the garlic cloves. Cut the pineapples into small bite-size chunks. If using large okra, halve at a diagonal. Otherwise, leave okra whole. Quarter the tomatoes. Set everything aside.
  • In a medium-size pot, heat oil on medium-high. Add garlic and fry until golden brown. Set aside half of the fried garlic for garnish. Add chicken stock to the pot with the remaining garlic and bring the pot to a boil.
  • Add tamarind pulp to a mesh strainer and lower it into the stockpot. Use the back of a spoon to help push the pulp through the strainer. Discard remains.
  • Season stock with salt, fish sauce, and sugar to taste.
  • Add shrimp. When shrimp start to turn color, add okra and pineapple. Cook for 1-2 minutes. Lastly, add tomatoes and immediately turn off the heat.
  • Garnish soup with fried garlic from earlier, Thai chili peppers, and either rice paddy herbs, Thai basil, culantro, or cilantro. Serve with steamed rice and one of the following traditional Vietnamese protein dishes for a complete meal.

Nutrition Facts : Calories 224, Fat 10, SaturatedFat 1, Carbohydrate 32, Fiber 3, Sugar 24, Protein 5, Sodium 2066, Cholesterol 9

VIETNAMESE PINEAPPLE-SHRIMP SAUCE



Vietnamese Pineapple-Shrimp Sauce image

Provided by Steven Raichlen

Categories     easy, condiments

Time 20m

Yield 2 cups

Number Of Ingredients 14

2 tablespoons peanut oil
3 cloves garlic, minced
1 shallot, minced
1 serrano chili, seeded and minced
6 ounces shrimp, peeled, deveined and finely chopped
2 cups finely chopped fresh pineapple
1 cup pineapple juice
3 tablespoons Asian fish sauce
1 tablespoon Vietnamese or Thai chili sauce, or more, to taste
2 teaspoons fresh lime juice or rice vinegar
1/2 teaspoon black pepper
1/2 teaspoon sugar
3 tablespoons chopped fresh cilantro
Pinch of salt, if desired

Steps:

  • Heat oil in a wok or saute pan over medium heat. Add garlic, shallots and chili, and stir-fry until they just begin to brown, about 1 minute. Add shrimp, and stir-fry until opaque, 2 minutes. Stir in the pineapple and pineapple juice, and bring to a boil.
  • Stir in the fish sauce, chili sauce, lime juice, pepper, sugar and cilantro, and bring to a boil. Reduce heat, and simmer until sauce is thick and richly flavored, 3 minutes. If desired, add pinch of salt or dash of chili sauce. Puree sauce in a food processor. Serve at room temperature.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1363 milligrams, Sugar 17 grams, TransFat 0 grams

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