Appetizer
Tôm Nướng Mắm Tỏi với Bánh Tráng Nhu Chiên
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.
149calper serving
14gprotein
14gcarbs
4gfat
12min prep 10min cook 4serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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