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
1 to 2 tablespoons
red or green chile pepper, sliced
green onion, sliced
white onion, chopped into 1-inch pieces
2 to 3 tablespoons
Vegetable, for frying
Lettuce and/or cooked rice, for serving
In This Recipe
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.
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.
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.
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.