Tom Rang Muoi (Stir-Fried Salt and Pepper Shrimp)

May  6, 2016
4 Ratings
Photo by James Ransom
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 3 to 4 (served with the shell on)
Author Notes

Sean Wen and Andrew Ho started Pinch Crawfish Kitchen at the beginning of 2016 with a dream of bringing their beloved crawfish boils to the people (with help from the Triscuit Maker Fund). Since they take inspiration from their Asian-American backgrounds, their crawfish boils are influenced by flavors you'd more regularly find in Vietnamese or Taiwanese dishes. This recipe comes from co-founder Andrew for one of his favorite Vietnamese seafood dishes -- Tom Rang Muoi. —Pinch Crawfish Kitchen

What You'll Need
  • 10 to 12 large shrimp or prawns
  • 1 cup cornstarch
  • 1/2 tablespoon salt
  • 1 teaspoon sugar
  • 1 to 2 tablespoons red or green chile pepper, sliced
  • 1/2 cup green onion, sliced
  • 1/2 cup white onion, chopped into 1-inch pieces
  • 2 tablespoons garlic, minced
  • 1 teaspoon fish sauce
  • 1/2 tablespoon butter
  • 2 to 3 tablespoons olive/vegetable oil
  • Vegetable, for frying
  • Lettuce and/or cooked rice, for serving
  1. Using a knife, slice down the backs of the prawns to remove the vein. Depending on how daring your crowd is, you can either choose to cut off the legs and antennas or leave them on. Clean the shrimp in cold water and then proceed to generously toss them in cornstarch, covering them entirely.
  2. Preheat a frying pan with oil to high heat, 375°F. Add the shrimp and let them fry in the hot oil for approximately 2 to 3 minutes or until they are golden and crispy. Remove the shrimp and place them on a paper towel.
  3. In a wok over high heat, add 2 to 3 tablespoons of vegetable/olive oil (preferably vegetable), the green chilies, garlic, HALF of the green onions, white onion, salt, sugar, butter, and fish sauce. Allow the garlic and onion mixture to cook for 1 to 2 minutes. Add the shrimp and stir-fry for another 1 to 2 minutes.
  4. Serve immediately on a bed of lettuce as an appetizer or as a main dish accompanied by white rice. Use remaining green onions as garnish sprinkled on top of the shrimp. If you'd like a dipping sauce, just mix some salt and pepper with lime juice in a small sauce plate on the side.

See what other Food52ers are saying.

  • Jessica Assomull
    Jessica Assomull
  • deblenares
  • Ken Levett
    Ken Levett
  • JBD
  • Andrew Ho
    Andrew Ho

10 Reviews

Jessica A. June 16, 2020
This is a family favorite and I love the recipe as is, but wondering if anyone has tried it with fish? Thinking of trying with cod...
deblenares April 13, 2019
I've made this many times. It is fabulous.
Azman September 12, 2017
Enjoyyyyyeeed it, thanks!
Ken L. August 3, 2016
You mention green onions in the ingredients, but they don't appear in the method ?
Andrew H. August 3, 2016
Andrew from Pinch here! So sorry about that, Ken - but the recipe calls for half of the green onions to be tossed into the wok along with the green chilies, garlic, white onion, salt, sugar, butter, and fish sauce. The other half will be added on as-is to garnish the shrimp before serving. Enjoy!
Cary May 16, 2016
Is the shrimp shell left on? And the shrimp frying step, is it deep fried (an inch or two of oil)?
Pinch C. May 16, 2016
Hi Cary!

It's up to you, really. We like it with the shell on, but plenty of people have done it with the shell off. As for the frying part, you got it! That's exactly what we do.
JBD May 8, 2016
Do you know what the sugar measurement should be? Assuming tablespoon or teaspoon!
Sean W. May 8, 2016
Sean (from PINCH) here! The answer you're looking for is 1 teaspoon :) Sorry! (and thanks for catching that)
JBD May 8, 2016
AWESOME! Thank you!