2 bunches of scallions
1 Japanese cucumber
1 finger pepper
2 tablespoons of olive oil
2 cloves of garlic, minced
1 cup of onion rings
320 g of large shrimp, peeled and deveined
4 tablespoons of fish sauce
4 tablespoons of rice vinegar
4 tablespoons of fish paste (nam pla)
1 ripe tomato, cut into wedges
Green onions
White rice cooked without seasoning - about 1 cup per person, to serve alongside
2 bunches of scallions
1 Japanese cucumber
1 finger pepper
2 tablespoons of olive oil
2 cloves of garlic, minced
1 cup of onion rings
320 g of large shrimp, peeled and deveined
4 tablespoons of fish sauce
4 tablespoons of rice vinegar
4 tablespoons of fish paste (nam pla)
1 ripe tomato, cut into wedges
Green onions
White rice cooked without seasoning - about 1 cup per person, to serve alongside
Cut the scallions, cucumber, and pepper into diagonal slices (1)
Heat a large wok or frying pan over high heat until it starts to smoke
Add a thin layer of olive oil
Add the garlic, then the scallions, cucumber, pepper, and onion rings
Add the shrimp and cook until they are firm (2)
Be careful not to overcook them
Add the fish sauce, rice vinegar, and fish paste (3) and stir well to combine
Check the seasoning of the shrimp and adjust as needed (4)
Add the tomato and green onions to taste, stirring well (5)
Serve immediately with white rice.
