Sue Lau's Note:
The dipping sauce is the key to this tasty exotic dish, which has a North Vietnamese style.
My Private Note
Units: US | Metric
- 1 lb large shrimp, peeled and deveined
- wooden skewer
For the Marinade
- 1 small onion, minced,rinced under cold water,and drained
- 2 cloves garlic, minced
- 1 teaspoon vegetable oil
- 1 -2 dash fish sauce
For the Dipping Sauce
- 1Mix the onion, garlic, oil, and fish sauce in a bowl large enough to hold the shrimp.
- 2Add the shrimp, toss to coat evenly, and marinate, covered, at room temperature for 30 minutes.
- 3Soak the wooden skewers in water for 20-30 minutes.
- 4Prepare grill or preheat broiler.
- 5To prepare the dip, mix together the lime juice, pepper, salt, fish sauce, and sugar, in a small bowl, mixing well; adjust seasonings to taste (add a little water or sugar if dip seems too tart).
- 6Thread shrimp onto wooden skewers; lightly coat each finished skewer with oil or cooking spray, and place on grill over medium coals or heat (or place on pan under broiler), and cook approximately 5 minutes, turning once, or until shrimps are pink, firm, and slightly charred in spots.
- 7Serve shrimp with the dipping sauce.
- 8A good accompaniment would be steamed rice, or an Asian noodle dish.
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Nutritional Facts for Vietnamese Grilled Shrimp - Tom Cang Nuong
Serving Size: 1 (147 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 146.0
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 0.5 g
- Cholesterol 172.8 mg
- Sodium 523.8 mg
- Total Carbohydrate 4.9 g
- Dietary Fiber 0.4 g
- Sugars 1.4 g
- Protein 23.4 g