Stir-fried Water Mimosa With Seafood (Rau Nhút Xào Hải Sản)

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Save Recipe stir-fried water mimosa with seafood
  • 3Servings
  • 30 mPrep Time
  • 10 mCook Time
  • 40 mReady In
Print Recipe

Stir-frying seafood like shrimps and squids with water mimosa is a quick way to have a quick meal. The umami flavor of seafood and the “green” taste of water mimosa is a perfect choice for a family meal.


Step by step method

  • Prepping the prawns

    Peel, devein, and remove the head of the prawns. Rinse

  • Prepping the squids

    Make a cut on the squid body and remove the internal organs. Peel off the membrane of the squid. Rinse the squids with rice wine, ginger, lime juice or vinegar to remove the smelly odor. Slice the squids into rings.

  • Blanching the water mimosa

    Soak the water mimosa in water-rinsing water, or in water with some tapioca starch in 5 mins. Blanch the water mimosa in hot water and then submerge in cold water.

  • Marinating seafood

    Marinate shrimps and squids with 1 teaspoon of sugar, 1/2 teaspoon of MSG, 1/3 teaspoon of black pepper, 1/2 teaspoon of salt, 1 teaspoon of minced shallots. Mix all ingredients up and let them rest for 1 or 2 mins

  • Sautéing seafood

    Cut pork fat into dices and melt them in a frying pan. Pour out excess melted fat and add garlic cloves to sauté. Then add prawns and squids and cook until they are nearly done. Scoop out the seafood into a reserve dish for later use.

  • Stir-frying

    Add some lard back to the frying pan and sauté minced garlic. Next, add water mimosa and stir quickly. Season with 1/2 teaspoon MSG, 1/3 teaspoon salt, and 1 teaspoon sugar. Then add prawns and squids, spring onions bulbs and chilli strips. Stir again then finally, add 1 tablespoon of vinegar and turn off the heat.

Tips & variations

  • The Vietnamese often serve stir-frying dishes with rice, and a dipping sauce made of soy sauce and sliced chillis.

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