Monday, May 11, 2020

Claypot Braised Shrimp (Tôm Kho) Recipe

Marinate Shrimp
6 Shrimp
3 Tbsp. Olive Oil
1 tsp. Annatto Seeds
1 tsp. minced Garlic
1 tsp. chopped Shallots
2 tsp. Sugar
2 Tbsp. Fish Sauce
1/2 tsp. Salt
Ground Black Pepper
Green Onions

Cooking in claypot
1 Tbsp. Olive Oil
1 Tbsp. Annatto Seed Oil
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
Orange liquid from Shrimp head
Marinated Shrimp
1 tsp. Sugar 

Prepare the Shrimp, peel and clean. Save the orange liquid from the head in a small bowl for later.  

In a pan, add in 3 Tbsp. Olive Oil and 1 tsp. Annatto Seed.  Using medium heat, cook until the oil turns orange.  Remove the seeds.  Scoop out about 1 Tbsp. of Annatto Seed Oil to use later. 

Add in 1 tsp. minced Garlic and 1 tsp. chopped Shallots.  Saute for a few seconds.  Add it into the Shrimp to marinate.  Then add in 2 tsp. Sugar, 2 Tbsp. Fish Sauce, 1/2 tsp. Salt, some Ground Black Pepper and some Green Onions.  Mix well, set aside for 15 minutes. 

After 15 minutes.  Place claypot on medium heat.  Add in 1 Tbsp. Olive Oil and 1 Tbsp. Annatto Seed Oil.  Add 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots and the orange liquid from the Shrimp head. Mix for a few seconds.  Add in the marinated Shrimp.  Add some water in the bowl to rinse it, pour the liquid into the claypot. Add in 1 tsp Sugar. Let it simmer, until cooked (shrimp turns pink).  Add some chopped Green Onions and Ground Black Pepper.  Remove from heat and serve with rice.

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