Vietnamese Shrimp Shell Fry (Tep)
This Vietnamese shrimp shell fry is a traditional dish that is very easy to make and tastes delicious. It may sound a little odd but I assure you it is well worth trying out!
Servings 4
Calories 131kcal
Equipment
- 1 fry pan
Ingredients
- 200 gm dried baby shrimp shells (available from Asian groceries)
- 1 garlic clove finely chopped
- 1 tbsp oil neutral
- 1/4 tsp salt
- 1/4 tsp sugar
- 2 tsp fish sauce
- 1/2 lemon juiced
Instructions
- In a large bowl of cold water, add the dried shrimp shells. Move the shrimp around with your fingers and remove any foreign objects floating at the top.
- Scoop up the floating shrimp shells and put them into another bowl. Do not scoop up anything from the bottom of the bowl as this is where any impurities/dirt will be.
- Repeat this process at least two more times (so three times in total) to ensure all debris has been removed.
- Strain the remaining shrimp shells, then use a spoon to press down on the shrimp shells to force any excess water out. Let it sit for a few minutes to further drain/dry.
- In a cold fry pan, add the oil and garlic. Turn the heat to medium.
- Once the garlic starts to colour, add the shrimp shells, salt, sugar and fish sauce. Mix well.
- Keep stirring the shrimp shells around the pan for roughly nine minutes or until all liquid has been absorbed/evaporated.
- Taste check and adjust to your liking.
- Right before serving squeeze over the lemon juice, then serve with jasmine rice.