Luke cooks up freshly caught succulent shrimp, on the beach while locals look on.
- 500 ml (2 cups) vegetable oil, for deep frying
- 3 heads garlic, cloves peeled and diced
- 6 green mantis shrimp
- 2 red Asian shallots, diced
- 15 g ginger, peeled and finely sliced
- 5 dried chillies, soaked in warm water for 15 minutes and drained
- 1 tbsp preserved black bean
- ½ tsp salt
- ½ tsp sugar
- 2 spring onions, thinly sliced
- 1 small handful coriander sprigs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat the oil in a wok over medium heat. Add the garlic and cook for 1-2 minutes or until just golden. Remove with a slotted spoon and drain on paper towel.
2. Increase the heat to high, then carefully add the shrimp and cook for 2 minutes. Remove from the wok and drain all but 2 tablespoons of oil in the wok.
3. Add the shallots, ginger and chilli and cook for 1 minute or until fragrant. Return the shrimp to the pan along with the black beans, salt, sugar and fried garlic and toss well.
4. Transfer to a serving plate, garnish with spring onion and coriander and serve.
Catch Luke Nguyen on the tracks dishing up Vietnamese fare in the brand-new series, Luke Nguyen's Railway Vietnam.