Dried Shrimp and Pineapple Stir Fry, known in Vietnamese as Tép Khô Xào Dứa, is a vibrant testament to the harmony of flavors that Vietnamese cuisine is celebrated for. This dish artfully marries the briny depth of dried shrimp with the bright sweetness of pineapple, creating a culinary experience that is both tantalizing and comforting. In Vietnamese culture, food is more than sustenance; it is a narrative of history, tradition, and community. Tép Khô Xào Dứa stands as a delightful chapter in this narrative, offering a quick and easy yet profoundly flavorful meal option.
The recipe’s simplicity belies the complexity of its taste. With just a handful of ingredients—papery dried shrimp, juicy pineapple, fragrant scallions, and the essential duo of salt and pepper—this dish invites home cooks to explore the depth of Vietnamese cooking without requiring extensive culinary skills. Whether served over steaming hot rice as a standalone meal or as part of a traditional Vietnamese family feast, it promises to transport your taste buds to the streets of Hanoi or the beaches of Da Nang.
Furthermore, Tép Khô Xào Dứa is a testament to the Vietnamese philosophy of balancing flavors. The salty shrimp and sweet pineapple achieve a culinary yin and yang, embodying the balance that is sought after in every Vietnamese dish. This recipe not only offers a quick, nutritious meal but also an opportunity to delve into the rich tapestry of Vietnamese culture through its flavors. So, let’s embark on this culinary journey together, exploring the simplicity and complexity of Dried Shrimp and Pineapple Stir Fry.
Overview of the Dish’s Flavor Profile and Place in Vietnamese Cuisine
Dried shrimp and pineapple stir fry, known as Tom Rim Thot Kho in Vietnamese, is a sweet, salty, and umami-rich dish that exemplifies the wonderfully complex flavors of Vietnamese cuisine.
The interplay between the briny dried shrimp, caramelized pineapple, and savory seasonings creates an explosion of complementary tastes. The shrimp lend a pronounced savoriness, the pineapple provides tropical sweetness, and nuoc mam fish sauce contributes an extra layer of salty depth.
This stir fry is a classic example of Vietnam’s cultural culinary identity – fresh, bright ingredients layered together to form a harmonious medley of flavors. It embraces the sweet, sour, salty, bitter, and spicy taste categories treasured in Vietnamese cooking.
The dish is commonly served as part of a family meal alongside white rice, vegetables, soup, and other meat or seafood dishes. It can also function as a standalone snack or appetizer. However you choose to enjoy it, dried shrimp and pineapple stir fry is sure to delight the senses.
Ingredients
- 1 cup dried shrimp
- 2 cups fresh pineapple, cubed
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small white onion, diced
- 2 Thai chiles, thinly sliced
- 3 scallions, chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- Lime wedges, for serving
- Rice, for serving
The star ingredient is the dried shrimp, which provides a concentrated umami punch. Look for good quality shrimp that are reddish-orange in color. The sweet fresh pineapple is also integral, playing against the savoriness of the shrimp. Prioritize ripe, juicy pineapple chunks.
Preparation of Ingredients
To prepare the dried shrimp, quickly rinse them under water to remove any gritty residue or loose shrimp shells. Drain well.
Peel, core, and cut the fresh pineapple into 1/2 to 1 inch cubes. Slice the cores into slivers to reduce waste.
Trim and thinly slice the Thai chiles. Thinly slice the scallions, separating the white bottoms and green tops.
Mince the garlic and dice the onion. These will provide a aromatic foundation.
Measure out the fish sauce, soy sauce, brown sugar, and black pepper.
Cooking Method
The stir fry comes together quickly in one pan. Here is a step-by-step guide:
- Heat a wok or large skillet over medium-high heat and add the vegetable oil.
- Once hot, add the dried shrimp and stir continuously for 1 minute until slightly darkened and toasted. Transfer to a plate.
- Add the garlic, onion, and white parts of the scallions. Cook for 1 minute until fragrant.
- Increase heat to high. Add the pineapple cubes and spread into a single layer. Let caramelize for 2 minutes without stirring.
- Toss and stir fry the pineapple for 2 more minutes until lightly browned.
- Return the dried shrimp to the pan along with any accumulated juices. Add the Thai chiles.
- Pour in the fish sauce, soy sauce, brown sugar, and black pepper. Stir fry for 1 final minute to evenly coat.
- Remove from heat. Stir in the green parts of the scallions.
- Transfer to a serving plate. Garnish with lime wedges. Enjoy immediately while hot.
Pro tips: Use a well-seasoned cast iron or carbon steel wok to achieve that coveted sear on the pineapple. Let the pineapple caramelize before tossing – this builds the foundation for deep, rich flavors.
Serving Suggestions
Dried shrimp and pineapple stir fry is extremely versatile. It can be served:
- As an appetizer before a Vietnamese meal.
- Over steamed jasmine rice as a light lunch.
- Alongside grilled meats or tofu as a flavor-packed side dish.
- Wrapped in lettuce leaves or stuffed into a baguette for a fun handheld bite.
- Heaped on vermicelli noodles for a noodle bowl variation.
However you choose to enjoy it, serve the stir fry piping hot right after cooking. The textures remain crispest when served immediately. Offer lime wedges for squeezing over individual portions.
Storage and Leftovers
Like many stir fries, this dish is best fresh but can be stored and reheated.
Let leftovers fully cool, then transfer to an airtight container and refrigerate. Properly stored, the stir fry will keep for 3-4 days.
To reheat, place the stir fry in a non-stick skillet over medium heat. Drizzle in a teaspoon of oil or water to prevent sticking. Gently warm through for 2-3 minutes until hot.
Alternatively, portions can be reheated in the microwave. The textures will soften but the flavors will remain robust.
Nutritional Information
This flavor-packed stir fry provides a range of nutritional benefits:
- Calories: Around 150 calories per serving
- Protein: 10-15 grams from the shrimp
- Carbohydrates: 20 grams from pineapple sugars
- Fat: 5 grams from oil and shrimp
- Vitamin C: Over 50% DV from fresh pineapple
- Iron: 15% DV from shrimp
- Potassium: 15% DV from pineapple
- Sodium: Around 400 milligrams from soy/fish sauce
So enjoy this stir fry guilt-free knowing that it provides protein, essential vitamins, iron, potassium, and more! The portions of oil and sodium are moderate, making it a nutritious addition to your diet when eaten in balance.
Variations of the Recipe
The basic recipe can be adapted based on your preferences:
- Substitute other vegetables like bell pepper, zucchini, snap peas, or green beans for some of the pineapple.
- Add a protein like cooked chicken, pork, or tofu.
- Use sambal oelek instead of fresh chiles for a deeper chili flavor.
- Swap coconut aminos to make it soy-free.
- For vegan, use dried mushrooms or jackfruit instead of shrimp.
- Change up the aromatics – try lemongrass, ginger, or makrut lime leaves.
- Garnish with roasted peanuts, sesame seeds, or fresh herbs.
- Serve over cauliflower rice for a low-carb option.
Cultural Background and History
Dried shrimp are integral to Vietnamese cuisine, used to provide umami depth in soups, stir fries, braises, and savory snacks. Coastal regions like Phu Quoc Island are famous for their shrimp.
Drying or fermenting shrimp to concentrate flavors allows this precious ingredient to be preserved and used economically. Traditional drying methods involved laying shrimp out on bamboo mats in the hot sun.
The sweet and salty blend of shrimp and caramelized pineapple mirrors the harmony of flavors essential to Vietnamese food. It likely originated as a creative use of local ingredients.
This stir fry is representative of Vietnam’s rich culinary melting pot, blending Chinese wok cooking methods with tropical Southeast Asian ingredients. It is a staple homestyle recipe passed down through generations.
Pairing Recommendations
For the perfect meal, enjoy dried shrimp and pineapple stir fry alongside:
- Steamed jasmine rice or vermicelli noodles to soak up the sauce.
- A light vegetable soup like canh chua or canh chua chay.
- Fresh herbs and vegetables like lettuce, cucumber, and herbs.
- Nuoc cham dipping sauce for even more flavor.
- Vietnamese spring rolls wrapped in rice paper.
- Grilled chicken, pork belly, or tofu.
- Iced Vietnamese coffee made with dark roast coffee and sweetened condensed milk.
The possibilities are endless! Round out the meal with your favorite Vietnamese dishes.
Cooking Tips and Techniques
Here are some helpful tips for executing this recipe successfully:
- Use a well-seasoned wok or non-stick pan to achieve nice sear and caramelization.
- Prepare all ingredients beforehand – this dish cooks very quickly.
- Don’t neglect drying and toasting the shrimp – this builds huge flavor.
- Let the pineapple caramelize without stirring at first – patience pays off.
- Toss and stir the ingredients constantly during the final 1-2 minute stir fry.
- Adjust heat and timing based on your stove’s power.
- Taste and adjust seasoning before serving.
Taking the time to prep properly and use the right techniques will ensure the flavors shine. With practice, you’ll be able to whip up this flavorful stir fry any night of the week.
FAQs and Common Mistakes
- Why does my stir fry taste underseasoned? Be generous with the called-for amounts of fish sauce and soy sauce – don’t be afraid of strong flavors!
- Is the shrimp chewy? Make sure to rinse and drain the shrimp well, toast until crispy, and stir fry briefly to avoid chewiness.
- Why is my pineapple mushy? Let the pineapple sear and caramelize before constant stirring to maintain texture.
- Can I use regular shrimp? Dried shrimp are ideal, but soak coarsely chopped raw shrimp briefly in fish sauce as a substitute.
- Help! My stir fry is too salty/sweet! Adjust the balance by adding more pineapple for sweetness or extra unsalted broth for saltiness.
Master the technique and you’ll be able to adapt this recipe to your personal tastes. Don’t be afraid to experiment!
Visuals and Presentation Tips
A dish as vibrant and colorful as this stir fry deserves an equally appealing presentation:
- Mound the stir fry attractively on a plate or in a bowl.
- Garnish with bright green scallion ribbons, cilantro leaves, or shredded basil.
- Wedge colorful raw vegetables like red cabbage, carrots, and cucumber around the plate.
- Serve over contrasting white rice for visual appeal.
- Drizzle sauce decoratively around the plate.
- Include a lime wedge garnish.
- Offer individual dipping bowls of nuoc cham sauce.
- For a refined look, serve in colorful glazed ceramic dishes.
Polish up the presentation with fresh garnishes, visually contrasting elements, artful sauces, and inspired serving ware.
Feedback and Variations from Readers
Have you tried this dried shrimp and pineapple stir fry? Share your experience cooking this recipe! Some questions to consider:
- What ingredients did you modify or substitute?
- What textures and flavors stood out to you?
- How did you serve and enjoy this dish?
- What pairing suggestions do you recommend?
- Do you have any additions or tweaks to the recipe?
- Any tips for achieving the perfect wok sear?
Let us know how it turned out! Sharing your personal story helps other home cooks learn how to better adapt dishes to their tastes and kitchens. Our community comes together around food. Looking forward to hearing your journey with this classic Vietnamese stir fry!
Ingredients
- Dried shrimp, papery: 6 oz
- Pineapple, chopped: 1 cup
- Green onions, chopped: 1 bunch
- Salt: To taste
- Pepper: To taste
Instructions
Notes
Preparation
Rinse the dried shrimp thoroughly under running water to remove any sand or grit. Drain well.
Cooking
Optional: Heat oil in a wok or large pan over medium heat. Add garlic (if using) and cook for 30 seconds until fragrant.
Add the dried shrimp to the pan (with or without oil) and cook over medium-high heat, stirring frequently, until toasted and golden brown, about 3-5 minutes. Be careful not to burn the shrimp.
Add the chopped pineapple to the pan with the shrimp and continue to stir-fry for 2-3 minutes, allowing the pineapple to soften and caramelize slightly.
Optional: Add Thai chilies (if using) and stir-fry for another 30 seconds.
Turn off the heat and stir in the chopped scallions. Season with salt and pepper to taste.
Nutrition Facts
Dried Shrimp and Pineapple Stir Fry (Tép Khô Xào Dứa)
Serves:
Amount Per Serving: | ||
---|---|---|
Calories | 231 | |
% Daily Value* | ||
Total Fat 1 g | 1.5% | |
Saturated Fat 0.2 g | 0% | |
Trans Fat | ||
Cholesterol 274 mg | 91.3% | |
Sodium 206 mg | 8.6% | |
Total Carbohydrate 22 g | 7.3% | |
Dietary Fiber 3 g | 12% | |
Sugars | ||
Protein |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
Leave a Reply