Banh Beo Shrimp Toping

By MC042561

Ingredients

• 1/3 pound medium shrimp, peeled and deveined
• 2 pinches of salt
• 1 tablespoon canola or other neutral oil
• 1 tablespoon finely minced shallot
• Pinch of sugar
• 2 pinches of white pepper
• 1/2 teaspoon fish sauce

Preparation

Step 1

In small saucepan, combine shrimp and salt with water just to cover and bring to boil over medium heat. Cook about 8 minutes, or until all water has evaporated. (This intensifies flavor of shrimp.) Transfer shrimp to small bowl and set aside to cool for 10 minutes. Transfer shrimp to a mini food processor and process to a minced, fluffy texture. Or mince by hand using a knife. Return shrimp to bowl.

In small non-stick skillet, heat oil over medium heat. Add shallot and saute about 1 minute, or until fragrant. Add shrimp and stir to combine. Sprinkle in sugar, pepper and fish sauce. Continue to cook, stirring, 3 to 4 minutes to dry shrimp, lowering heat when bits of shrimp pop. Shrimp are done when they look crumbly and are brilliant orange. Transfer to bowl and set aside until ready to use. (Shrimp may be prepared up 3 days in advance, cooled, covered, and refrigerated. Bring to room temperature before using.)