So this recipe isn’t really Vietnamese in flavor, though this recipe was invented by ate when she was still in Vietnam, hence what I titled this post. It was an experiment that ate did years ago while she was living there, and it has become one of her favorite recipes (she only has a few) and she made it now to entice her new husband to eating more 😛
It’s really a simple recipe, almost like a take on Gambas, with a couple of adjustments. It’s easy to cook too, provided that the shrimp has been prepared beforehand.
I am unsure how she came up with this recipe. But good thing she did. She added the oil in the pan, followed by the garlic. Then followed by almost all of the items on the list 🙂
It tasted of the olive oil, a very slight hint of the sugar, garlicky, sour from the calamansi to cut off the oil of the sauce, and just enough heat to want you to eat a bit more 🙂 Yummy.
Ate’s Vietnamese Shrimp Recipe1 kilo of shrimp, peeled and deveined
8 to 10 cloves of garlic, chopped
6 to 10 pieces of calamansi, squeezed
1 bullion cube of chicken
2 tbsp sugar
salt and pepper
Heat the oil and butter in the pan. Add the garlic, the bullion cube and some chili. Saute thoroughly, but do not brown the garlic. Add the shrimp and the calamansi juice. Let it cook through while sprinkling the sugar, salt, pepper and more of the chili flakes on top of it. Once cooked, turn over the shrimp to finish cooking through. It will taste of all the ingredients present. The calamansi provides a kick to what could have been a somewhat rich dish of shrimp in olive oil.