Monday, June 25, 2007

Bông Cải Trắng Nấu Cà Chua

Braised cauliflower with tomato and shrimp

1 medium-sized cauliflower, cut into little florets
2 tomatoes, cut into wedges
12 raw shrimps, shelled and deveined
2 cloves garlic, finely chopped
1 shallot, finely chopped
2 green onions, cut into 2-inches length
5 sprigs cilantro, cut into 2-inches length
1/4 cup chicken broth
1 T vegetable oil
fish sauce, pepper

In a medium pot, heat the oil. Add the shallot and the garlic and cook just until fragant.Add shirmps and cook until lightly pink, remove. Add the cauliflower, chicken broth and season with fish sauce, pepper, stir to mix. Add the tomatoes, cover the pot. Cook for 5-7 minutes until the cauliflower is just about tender. Add shrimps back, stir to cook for another minute. Add green onion and cilantro. Serve hot with steamed rice.

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