Appetizer

Tôm Nướng Ngoài Lá: Grilled Shrimp in Scented Leaves with Charred Chili-Lime Butter & Burnt Garlic Crumb

Name: Tôm Nướng Ngoài Lá: Grilled Shrimp in Scented Leaves with Charred Chili-Lime Butter & Burnt Garlic Crumb
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 8 jumbo shrimp (U16 or larger), heads removed, peeled but tail intact; 1 teaspoon kosher salt; ½ teaspoon fish sauce; ¼ teaspoon white pepper; 8 fresh betel or perilla leaves (or large shiso); 4 tablespoons cold butter, cubed; 1 tablespoon lime juice; 2 bird's-eye chilies, charred whole over flame and minced; 6 garlic cloves, minced fine; 2 tablespoons neutral oil; 2 tablespoons panko breadcrumbs; Fleur de sel; Cilantro sprigs

Jumbo shrimp are butterflied and cured briefly in salt and fish sauce, then grilled until just cooked and kissed with char. Each shrimp is presented still in or wrapped in a single scented leaf (betel, shiso, or perilla), then topped with a crispy burnt garlic crumb and finished with charred chili-lime brown butter. Meant to be eaten warm, by hand, as the shrimp releases its sweet brine into the charred butter.

416cal per serving 10gprotein 11gcarbs 38gfat 15min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this