Photograph of the finished Tôm chiên ủ rơm

Vietnam · Tôm hun rơm

Tôm chiên ủ rơm

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 3.1 lb
  • Photograph of Dried rice straw (for smoking) Dried rice straw (for smoking) 4 bunches
  • Photograph of Coarse salt Coarse salt 2.8 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Lime Lime 4
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Vietnamese coriander Vietnamese coriander 3.5 oz
  • Photograph of Lemongrass Lemongrass 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Wash the shrimp, leave the shells on, and pat them dry. Wet shrimp will cause the straw to burn, producing acrid smoke that will stick to them.
  2. 2 Arrange the shrimp in a single layer on a metal tray, then sprinkle crushed lemongrass over them.
  3. 3 Cover the shrimp with a thick layer of dry straw, then set the straw on fire.
  4. 4 Straw fires burn very quickly, within 3 minutes, so you have to prepare three consecutive batches of straw.
  5. 5 After each turn, brush away the ash, flip the shrimp, and cover with a fresh layer of straw.
  6. 6 Roast coarse salt with chili and pepper, then grind it. Serve the shrimp with chili salt, lime, and Vietnamese coriander.

With an appliance

  • Charcoal grill 30 min

    Replace step 5: keep the grill at approximately 220 degrees, place the shrimp about 8 cm from the charcoal fire, grill for 3 minutes on each side, then quickly smoke them with a handful of damp straw for 1 minute; the shells will be charred and have a more pronounced smoky aroma than when completely covered, but you must turn each shrimp individually.

Start cooking