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.
Peel, devein, and remove the head of the prawns. Rinse
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.
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.
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
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.
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.
The Vietnamese often serve stir-frying dishes with rice, and a dipping sauce made of soy sauce and sliced chillis.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
