Taste of Home Tuesday: Dried Shrimp and Pineapple Stir Fry (Tép Khô Xào Dứa)
During the summer months, I'm always looking for recipes that require minimal effort. It's already so hot outside that the last thing I want to do is stand in front of a hot stove for hours. This recipe only has three ingredients but it packs a lot of flavor.
The key ingredient to this dish is the Tép, or dried shrimp. There's a lot of different types of dried shrimp on the market, and after a thorough google search, I have discovered that these are called "papery dried shirmp" in English. You can find them in the fridge or freezer section of most Asian grocery stores, and they don't need to be soaked in water or anything before cooking.
I didn't remember to take a proper photo of the package for the blog, but luckily I record everything I do on Instagram (@cookingwithsuzzy)
Getting this dish together is stupidly simple. All you have to do is wash and drain the shrimp, and then roast them in a dry pan until all the moisture has evaporated. The fresh pineapple adds sweetness and moisture back into the salty shrimp, and fresh green onions, or scallions, add extra color and depth of flavor. It's the perfect summer meal served over a bed of piping hot rice.
