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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Crispy and fatty shrimp combined with the distinctive aromatic flavor of betel leaves will definitely be a delicious dish that everyone will surely love. Let’s get cooking with TasteVN right away to show you how to make shrimp with betel leaves that is incredibly appetizing!
Ingredients for Shrimp with Betel Leaves Serves 3
Shrimp 200 gr Betel leaves 150 gr Pork fat/oil 50 gr Shallots 4 bulbs Garlic 5 cloves Dried chili 10 gr Seasoning powder 2 teaspoons
How to choose fresh ingredients
How to choose quality fresh rạm
- For the dish of rạm braised with betel leaves, you should prioritize buying female rạm, as female rạm will have more meat, a sweet taste, and the shell will be crispy when fried. In contrast, male rạm will have less meat and be a bit tough.
- You should choose rạm with intact shells, dark brown color, still alive and active.
- Avoid buying rạm that are dead, have broken shells, or rạm that have lost their limbs, as these are usually tough and less sweet.
How to choose fresh betel leaves
- To choose fresh betel leaves, you should first prioritize large leaves, bright green color, and intact leaves that are not infested or bruised.
- Avoid choosing leaves that are dark green, with thick and prominent veins, as these are old leaves that will taste bitter and be a bit hard to eat when cooked.
- Additionally, you should not choose leaves that are light green or small, as these leaves usually do not have as fragrant a smell.
How to prepare Rạm braised with betel leaves
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Prepare the ingredients
Wash the rạm clean, prepare and remove the legs, then place them on a plate.
How to clean rạm properly- Step 1: First, after buying rạm, soak them in diluted salt water for about 15 minutes so that they become a bit sluggish and stop moving, then rinse with water 3 – 4 times to remove any mud.
- Step 2: Next, remove the shell of the rạm, take out the belly, then use scissors to cut off all the legs of the rạm and place them in a bowl to finish.
After preparing the rạm, the next step is to peel the shallots and garlic, then wash them clean and finely chop them.
Similarly, we also finely chop the dried chili and put it in a bowl. If you don’t have dried chili, you can also substitute it with fresh chili!
Remove any yellow or old lốt leaves, then wash them clean, drain, and cut them into thin strips, placing them in a bowl.
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Stir-fry lốt leaves
Place a pot on the stove, add the prepared pork fat into the pot, and heat over medium heat. If you don’t have pork fat, you can also replace it with cooking oil!
Wait for the fat to melt and heat up, then add the sliced lốt leaves and stir quickly for about 3 – 5 minutes, then remove the lốt leaves to a plate.
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Stewed shrimp with pepper leaves
After sautéing the pepper leaves on a plate, add the chopped shallots, garlic, and chili into the pot to sauté until fragrant. Wait until the shallots and garlic change color and emit a delicious aroma, then add the prepped shrimp.
Stir constantly for about 2 minutes, then season the shrimp with 2 spoons of seasoning powder. Stir for another 2 minutes, then add 1/3 cup of water and reduce the heat.
Stew the shrimp gently until the water nearly evaporates, then add another 1/3 cup of water, turn up the heat to bring it to a boil, then lower the heat again.
When you see the shrimp nearly dry and slightly thickened, add the sautéed pepper leaves and stir well with the shrimp. Adjust the seasoning to taste and then turn off the heat.
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Final product
Serve the stewed shrimp with pepper leaves on a plate and enjoy. The shrimp is crispy, and the seasoning is just right, combined with the distinctive aroma of the pepper leaves.
Stewed shrimp served with a bowl of hot rice is simply perfect. Remember to try it in the kitchen right away!
See more:
Above is how to make braised rạm with lá lốt, a rustic and appetizing dish that TasteVN wants to share with you. We hope that with this recipe, your family meal menu will be richer. Wish you success in your cooking!
