Appetizer

Tôm Nướng Mắm Tỏi với Bánh Tráng Nhu Chiên

Name: Tôm Nướng Mắm Tỏi với Bánh Tráng Nhu Chiên
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4 servings
Ingredients: 8 large headless shrimp (21–25 count), unpeeled; 3 tbsp mam tôm (fermented shrimp paste); 3 cloves garlic, thinly sliced; 2 tbsp palm sugar; 2 tbsp fish sauce; 1 tbsp vegetable oil; 1 tsp lime juice; 1 red Thai chili, minced; 4 sheets Vietnamese rice paper, toasted and broken into shards; Fresh Vietnamese cilantro and mint; Lime wedges

Large headless shrimp are skewered and charred over high heat until their shells blister and turn deep pink, then basted with a glossy mam tôm (fermented shrimp paste) infused with crispy garlic and palm sugar. Served with shattered rice paper crackers for scooping the sticky, funky-umami glaze.

149cal 14gprotein 14gcarbs 4gfat 12min prep 10min cook 4serves

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