Steamed Shrimps in Coconut Juice Recipe

(Tom Hap Nuoc Dua)

Ingredients : Serves 4

1 teaspoon

10 sheets

25 g

1 tablespoon

Garnishing

1 sprig

1 spring

1/4

150 g

Young coconut, fresh coconut juice, reserve the coconut

Sugar

Tiger shrimps

Vietnamese rice paper, sprinkled with water to soften

Dried fried rice vermicelli, sprinkled with water to soften

Chopped peanuts (groundnuts)

Lettuce leaves

Mint leaves

Cucumber, thinly sliced

Pickled carrot and radish

Method :

Boil coconut juice and sugar.
Stir until sugar is melted.
Add shrimps and boil for 10 minutes until shrimps turn red and are cooked. Drain and remove shrimps.
Pour juice back into coconut and hang shrimps around coconut.
Place a serving plate with rice paper, rice vermicelli, peanuts, lettuce, mint leaves, cucumber and seasoned lime juice to serve.
To assemble, lay a sheet of rice paper on a plate. Arrange lettuce, mint leaves, cucumber, pickled carrot and radish, rice vermicelli, peanuts and a peeled shrimp on top.
Roll up and dip into seasoned lime juice before eating.