Tôm rang me-(Shrimp stir fried w tamarine sauce
Tôm rang me is a delicious Vietnamese dish made with shrimp (tôm) cooked in a tangy, sweet, and slightly spicy tamarind sauce (me).Here’s a quick rundown of what it’s all about:The shrimp are usually pan-fried until lightly crisp.The sauce is made from tamarind pulp, sugar, fish sauce, garlic, and sometimes chili for a gentle heat.Once the sauce thickens, the shrimp are tossed in it until glossy and fully coated.The result is a perfect balance of sweet, sour, salty, and savory flavors — very typical of Vietnamese cooking. It’s usually served with steamed jasmine rice and sometimes garnished with toasted sesame seeds or fresh herbs.
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Ingredients
For the shrimp
- 500 g medium shrimp peeled and deveined (leave tails on if you like)
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp cooking oil
For the tamarind sauce
- 2 tbsp tamarind pulp (or tamarind concentrate)
- 4 tbsp hot water (to dissolve the pulp)
- 2½ tbsp sugar (adjust to taste)
- 1½ tbsp fish sauce
- ½ tbsp soy sauce
- 1 clove garlic finely minced
- 1 small small chili finely minced, (optional for heat)
For finishing
- 1 tbsp cooking oil
- 1 tbsp shallots or onion, minced
- ½ tsp roasted sesame seeds (optional)
- Fresh coriander or green onions, chopped, for garnish
Instructions
Prepare the tamarind mixture
- If using tamarind pulp, mix it with the hot water, let it sit for 5 minutes, then strain out the fibers and seeds.
- Stir in sugar, fish sauce, soy sauce, and minced chili (if using). Taste — it should be sweet, tangy, and a little salty.
Season and sear the shrimp
- Lightly season shrimp with salt and pepper.
- Heat 1 tbsp oil in a large pan over medium heat and quickly sear the shrimp until they just turn pink (about 1–2 minutes per side). Remove and set aside.
Cook the sauce
- In the same pan, add another tbsp of oil, sauté shallots and garlic until fragrant.
- Pour in the tamarind sauce mixture. Simmer gently for 2–3 minutes until it thickens slightly.
Combine
- Return shrimp to the pan, toss well to coat them in the sauce. Stir over medium heat for 2–3 minutes, until the shrimp are glazed and the sauce clings beautifully.
Finish and serve
- Sprinkle with roasted sesame seeds and chopped herbs.
- Serve hot with steamed jasmine rice.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 229kcal (11%)Carbohydrates: 15g (5%)Protein: 26g (52%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 201mg (67%)Sodium: 1099mg (48%)Potassium: 454mg (13%)Fiber: 1g (4%)Sugar: 12g (13%)Vitamin A: 112IU (2%)Vitamin C: 17mg (21%)Calcium: 97mg (10%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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