Bac Ha Shrimp Cooked In Ginger

Ingredients

3 (45 ml) tablespoons fish sauce

1 (5 ml) teaspoon oyster sauce

1 (15 ml) tablespoon sugar

1 inch ( 25 mm) knob of fresh ginger, peeled and thinly sliced

1 lb.(450 g) large shrimp, peeled or unpeeled

2 (30 ml) tablespoons vegetable oil

2 (30 ml) tablespoons finely diced garlic

4 spring onions, cut into 1 ½” lengths

Red pepper cut into bite-sized pieces

Green beans or broccoli cut into bite-sized pieces

Pinch of cracked black pepper

1 long red chili, julienned or sliced

Coriander sprigs, to garnish

Preparation

The Vietnamese prefer to leave the shell on the shrimp because, they say, it keeps the shrimp moist. Americans prefer peeled shrimp because it’s less of a hassle to eat. Choose whichever method suits you.

In a mixing bowl, combine the fish sauce, oyster sauce, and sugar. Mix well to dissolve the sugar, then add the ginger and the shrimp, massaging the marinade into the flesh. Cover and marinate in the refrigerator for 20 minutes.

Bring a wok to high heat, add a tablespoon of oil, then add the shrimp (no need to drain it — don’t add the marinade from the bottom of the bowl). Seal the shrimp on all sides. Set aside.

Add the red pepper and beans or broccoli to the wok and cook until softened.

Add the spring onion, garlic, and pepper, stir, then cook for a further minute.

Add back the shrimp and the remaining marinade. Cook for a couple more minutes.

Transfer to a serving bowl and garnish with the chili and coriander. Serve with steamed jasmine rice.