Traditional stir-fried water spinach with shrimp

Water spinach is an ingredient in many delicious dishes that bear the distinctive mark of Western Vietnamese cuisine. Among them, stir-fried water spinach with shrimp is very popular with diners because it is easy to make and has a rich, unforgettable flavor.

Stir-fried water spinach with shrimp. Photo: KIEU MAI

The water chestnut plant grows and develops best in shallow, muddy water, adapting well to brackish water and slightly acidic brackish water environments. The harvesting season for water chestnuts is from June to November each year. During this time, the water chestnuts are lush green, with tender, sweet, and crisp cores.

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After harvesting, the water spinach is cleaned, the leaves, roots, and old stems are removed, and only the tender inner core, 20-30cm long from the base, is used. This core is then washed again and soaked in diluted salt water to maintain its whiteness and crispness. The water spinach can then be used in many delicious dishes such as stir-fries, salads, soups, or pickled.

Stir-fried water spinach with shrimp is a favorite because it retains its sweet, crunchy, and refreshing flavor. To make this dish, water spinach is cut into bite-sized pieces and then stir-fried with freshwater shrimp. After cleaning, the shrimp can be left with their shells on or peeled. Stir-fry the shrimp until they turn red, then add the water spinach, cook for a few more minutes, and season with a little salt and pepper to enhance the flavor.

The sweet taste of freshwater shrimp combined with the crisp, refreshing taste of water spinach gives this dish a distinctive flavor. Stir-fried water spinach with shrimp not only offers a rustic culinary experience from the Mekong Delta but is also highly nutritious and perfect for the hot summer months. In Can Tho, this dish is commonly found at eco-tourism gardens or restaurants serving traditional country cuisine.

MINH NHIEN

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Source: https://baocantho.com.vn/dan-da-bon-bon-xao-tep-a207556.html