Drunken Shrimp with Coconut Sauce

Rinse the shrimp, keep heads and tails intact, and place them in a glass bowl. Pour in the white rice wine, mix, and let sit for 10 minutes. Drain the wine, add another cup of rice wine, and let the shrimp soak until ready to cook.

Food photography of Drunken Shrimp with Coconut Sauce, styled as an authentic Vietnamese dish.

Prep | Cook Time:

40 min

Drunken Shrimp with Coconut Sauce pairs the richness of coconut with the lively aroma of alcohol and the sweetness of shrimp for a dish that feels indulgent yet playful. VV FOODS supports the sauce with savory balance, keeping the final flavor smooth, aromatic, and memorable.

Use:

Chicken Pho Ga Base

Ingredients

1 kg shrimp, live or very fresh
2 cups white rice wine
1 coconut
4 tablespoons sesame oil
4 tablespoons satay sauce
1 tablespoon sugar
2 teaspoons seasoning powder
1 teaspoon salt
100 g goji berries
1/2 cup garlic oil
2 tablespoons salt
2 teaspoons pepper
2 limes

Preperation

Rinse the shrimp, keep heads and tails intact, and place them in a glass bowl. Pour in the white rice wine, mix, and let sit for 10 minutes. Drain the wine, add another cup of rice wine, and let the shrimp soak until ready to cook.

Instructions

Place the shrimp in a heatproof glass bowl. Pour in the rice wine and let sit for 10 minutes. Drain, then add another cup of wine and let the shrimp soak until ready to cook.
If desired, carefully ignite the shrimp briefly at the table or over heat until they turn red.
In a pan, combine the coconut water, sugar, seasoning powder, salt, and goji berries. Simmer for 10 minutes.
Add the shrimp and garlic oil and cook just until the shrimp are heated through and cooked.
Make a dipping sauce with satay sauce, sesame oil, salt, pepper, seasoning powder, and lime juice.
Arrange the shrimp on a plate, spoon a little coconut sauce underneath, and serve warm with the dipping sauce.