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Our Famous "Garden Party" Sauteed Shrimp

Demonstrated by: Jennifer Nguyen & Long Van Nguyen.
More Vietnamese Cooking on July 16, 2003.



Our Famous "Garden Party" Sauteed Shrimp

  • Vegetable oil for deep frying
  • 1/2 lb jumbo shrimp, shelled and cleaned
  • 1 egg, beaten
  • 1 cup tapioca starch
  • 2 tablespoons vegetable oil
  • 1 Maui onion, thinly sliced
  • 1 tablespoon thinly sliced green onion
  • 2 tablespoons shredded ginger root
  • 1 to 2 Hawaiian chili peppers, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon fish sauce
  • 1 tablespoon sake (rice wine)
  • 1 teaspoon sugar
  • Dash of salt
  • Bean sprouts for garnish
  • Chopped romaine lettuce for garnish


In a wok or skillet, heat oil to 350°F. Dip shrimp in egg; dredge in tapioca starch. Deep fry in hot oil until pink; drain. In another skillet, heat the 2 tablespoons oil; saute the Maui onion, green onion, ginger, chili pepper, garlic, fish sauce, sake, sugar and salt. Add shrimp and mix well. Serve over bean sprouts and lettuce. Makes 2 servings.


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