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Sweet and Sour Sauce with Prawns (Tôm Sốt Chua Ngọt)

TUEsday - 06/10/2015 17:26

Some say Sweet and Sour Prawns (Tôm Sốt Chua Ngọt) are delicious but some say it does a disservice to the prawns. No matter it is called or assess I think it is one of culinary tourism  that.


To make this culinary tourism, all you need to do is collect the fresh prawns firstly. This progress is simple but it is really important of making this dish. Fresh prawns (especially those caught from the sea compared to prawns reared in freshwater) is delicious cooked by steaming them with julienned ginger and a dash of Chinese cooking wine so that you can taste the natural sweetness of the prawns.


As for those less fresh prawns, one might want to consider “masking” it by cooking this culinary tourism in sweet and sour sauce. It is not to say that it does not taste great. This dish tastes good in itself and some kids love them. But it is a matter of choice as taste buds vary from one person to another.


Heat the work for a while and then add the oil and fry the prawns for 30 seconds till shell completely turned to red or cooked. Dish out and set aside. Remove oil from wok leaving approximately 2 teaspoons of oil in the wok. Sauté the onions and ginger till fragrant. Return prawns to wok, add seasoning and water. Stir well to coat the prawns. Sprinkle spring onions onto the prawns before dishing out.


For variety, you might want to add cubed cucumbers, pineapples and/or capsicum when you sauté the onions. It is now the end of making this culinary tourism, hope you like this dish and try to make it at home when you have free time. Good luck for your cooking and have a good appetite.


From vietcookerTeam.

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