Fried Shrimp with Shrimp Paste, Lemongrass, and Chili Paste

Tom Xào Mắm Ruoc Tỏi Ỏ́t

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Fermented shrimp paste has long been popular to flavor soups and braise meats. We take fresh shrimp, add some shrimp paste, and get some of the best umami-tasting dishes. It’s like taking a bite out of the ocean. The briny taste of shrimp, coupled with the lemongrass and light touch of chili paste is something I crave at times. This perfectly balanced dish is accomplished by lightly frying the shrimp; only then are all the ingredients' flavors completely revealed.