Salted roasted shrimp is a unique dish, extremely delicious, and particularly goes well with rice. However, this stir-fried dish is very simple to make with easily found ingredients. Let’s explore the recipe for these two attractive dishes right at home with the Cooking section of TasteVN!
1. Salted roasted shrimp
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Salted roasted shrimp Serves 3 people
Shrimp 200 gr Roasted salt powder 100 gr Egg yolks 2 pieces Cornstarch 300 gr Chopped shallots 1 tablespoon Chopped ginger 1 tablespoon Chopped garlic 1 tablespoon Betel leaves 10 leaves Green onions 2 stalks Fish sauce 1 teaspoon Cooking oil 360 ml Common seasoning a little (salt/ seasoning powder/ ground pepper)
How to choose fresh betel leaves
- Should choose betel leaves that are bright green, medium-sized, with a characteristic aroma.
- Avoid leaves that are wilted or bruised or have an unusual odor.
- Do not choose leaves that are too thick, hard, old, or those that are too young, thin, or torn.
How to prepare salted roasted Rạm
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Prepare other ingredients
Wash the wild betel leaves, shake off excess water, then cut into thin strips.
Trim the green onions, discard any wilted leaves, wash thoroughly, and slice into thin strips about the length of one finger.
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Stir-fry Rạm’s roe
Heat a pan over high heat and add 60ml of cooking oil. When the oil is hot, add 1 tablespoon of chopped onion, 1 tablespoon of minced garlic, and 1 tablespoon of minced ginger to sauté. When the onion and garlic turn golden and fragrant, add the Rạm’s roe and stir-fry well.
Add 1 teaspoon of fish sauce and mix well. When the Rạm’s roe starts to bubble, turn off the heat and transfer the sautéed roe to a bowl.
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Coating with flour, frying, and mixing rạm
After cleaning and draining the rạm, place them in a bowl along with 2 egg yolks, 1 teaspoon of seasoning, and 1/2 teaspoon of ground pepper. Mix well so that the seasonings are evenly absorbed into the rạm and the egg yolks coat the entire rạm. Pour 300g of cornstarch onto a wide plate, and roll each rạm in the flour until they are completely coated.
Heat a pan over high heat and bring 300ml of cooking oil to a boil. When the oil is hot, drop in the floured rạm and fry them in hot oil for 2 minutes. Once the rạm are cooked, evenly golden, and crispy, remove them to drain the oil.
Add the sautéed rạm filling to the crispy fried rạm, mixing well so that the rạm filling evenly coats the rạm.
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Fry shrimp with salt
Add betel leaves and onions to a pan of hot oil, deep-frying until crispy, then remove and drain the oil.
Add the shrimp mixed with the sautéed paste into a large pan with the fried betel leaves and onions, sprinkle in an additional 100g roasted salt powder and mix well.
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Final product
Salted shrimp is crispy and fragrant with the aroma of sautéed paste, betel leaves, and fried garlic. The roasted salt powder coats the crispy fried shrimp, giving it a very appealing salty flavor.
This is a delicious dish that is easy to make and you can prepare it right at home to treat your family and friends; it’s perfect!
2. Salted shrimp fried crab
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Preparation
20 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Salted shrimp fried crab Serves 4
Crab 300 gr Lemongrass 2 stalks Garlic 1 bulb Cornstarch 200 gr Shrimp salt 1 tablespoon Cooking oil 220 ml Salt A little
Shrimp salt can be purchased at TasteVN supermarkets nationwide or online at bachhoaxanh.com. Additionally, you can make shrimp salt at home following the instructions from TasteVN!
See details: How to make Tay Ninh shrimp salt with dried shrimp and shrimp shells simply and deliciously
How to cook Salted shrimp fried crab
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Prepare the crab
Remove the shell from the crab you bought.
Wash the crab with salt, then rinse with cold water.
Place the cleaned crab in a basket to drain.
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Prepare other ingredients
Garlic should be cut at the root, peeled, washed clean, then smashed and chopped finely.
Lemongrass should have the dry outer leaves removed, washed clean, and then sliced thinly.
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Batter and fry the crab
Put the cleaned and drained crab into a bowl. Gradually add 200g of cornstarch into the bowl with the crab, tossing gently until the crab is coated with a thin layer of flour.
Heat a pan on the stove and bring 200ml of cooking oil to a boil. When the oil is hot, add the floured crab and fry in deep oil for 5 minutes, until the crab turns golden and crispy, then remove and let it drain.
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Frying garlic and lemongrass
Add the remaining 20ml of cooking oil after frying the shrimp to a pan, heat it, and sauté the garlic with lemongrass until fragrant.
When the garlic and lemongrass turn golden, crispy, and release a nice aroma, strain them through a strainer to drain the oil.
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Frying shrimp with salt, lemongrass, and garlic
Add the crispy golden garlic and lemongrass to the pan, stir-fry them together with the crispy shrimp, and add 1 tablespoon of shrimp salt.
Mix well for about 5 minutes so that the ingredients blend together and the salt is evenly absorbed by the shrimp.
Serve the dish on a plate and get ready to enjoy it.
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Final Product
Salted shrimp fried rạm is deep-fried to a golden crisp, sweet and fragrant, with an outer layer of salty shrimp powder that is both salty and spicy, making it incredibly appealing. Accompanying the rạm are lemongrass and garlic that are also fried to a golden crisp, enhancing the aroma and visual appeal of the dish.
With a very simple recipe and ingredients, fried rạm is definitely the perfect choice for parties with friends and gatherings, perfect for snacking, isn’t it!
What is a rạm?
- Rạm usually lives in brackish water at river mouths or can be found in rice fields.
- The rạm has a shape similar to a freshwater crab but is smaller, with a thin shell, dark brown color, flat body, and ivory-white underside.
- Due to its thin shell, rạm can be eaten whole; its flesh is very firm and sweet, commonly used in fried, sautéed, and boiled dishes.
How to choose fresh and delicious rạm
- Unlike freshwater crabs, which tend to prefer male, female rạm will have more flesh and taste better.
- Female rạm usually has a large abdomen that occupies almost the entire belly. Male rạm, on the other hand, has a relatively small abdomen in the middle of the belly.
- You should choose living rạm that are active and struggle strongly when caught.
- Avoid choosing rạm that are dead, foamy, with an unpleasant rotten smell, or have lost legs or claws.
See more
Above is an article guiding 2 ways to make salt-roasted rạm, rustic, flavorful, crispy and very enjoyable, which is simple and easy to make at home and anyone can do it. Wish you success with these 2 recipes!
*Image and recipe sources from 2 YouTube channels Drooling – DROOLING and Wife’s Kitchen.
