Com Gung Tuong
Delight your senses with *Com Gung Tuong*, a flavorful Vietnamese-inspired dish that brings together tender shrimp, fragrant jasmine rice, and a luscious soy-ginger sauce. This recipe combines the subtle sweetness of brown sugar with the savory depth of soy and fish sauces, creating a perfectly balanced glaze for caramelized shrimp. Fresh garlic and grated ginger provide a warm kick of aromatics, while a garnish of scallions, red chili, and lime wedges adds brightness to each bowl. Quick and easy to prepare in under 40 minutes, this dish is ideal for a comforting weeknight dinner or an impressive meal for guests. Serve *Com Gung Tuong* alongside your favorite vegetables for a complete and irresistible dining experience!
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Recipe Information
Ingredients
- 2 cups white jasmine rice
- 4 cups water
- 1 pound raw shrimp (peeled and deveined)
- 4 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons vegetable oil
- 2 stalks scallions (thinly sliced)
- 1 red chili (optional, thinly sliced)
- 4 lime wedges (for serving)
- 1 teaspoon black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and 4 cups of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then cover, reduce the heat to low, and simmer for 15-20 minutes until all the water has been absorbed.
While the rice is cooking, prepare the shrimp by patting them dry with paper towels and sprinkling them lightly with black pepper.
In a small bowl, mix the soy sauce, fish sauce, and brown sugar until the sugar dissolves. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, stirring constantly, until fragrant, about 30 seconds.
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and slightly caramelized. Remove the shrimp from the skillet and set aside.
Lower the heat to medium and pour the soy sauce mixture into the skillet. Let it simmer for about 2 minutes, stirring occasionally, until it thickens slightly.
Return the shrimp to the skillet and toss to coat them evenly in the sauce. Cook for another 1-2 minutes until everything is heated through.
To serve, scoop the cooked rice into bowls. Top with the saucy shrimp and spoon any remaining sauce over the rice. Garnish with sliced scallions and red chili (if using). Serve with lime wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 20.7 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1928 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
