Su Su Xao Tom (Vietnamese Chayote Squash Sauteed with Shrimp)
For about two servings, you'll need:
2 chayote squash, julienned
About a dozen shrimp, peeled and deveined
1 tblsp oyster sauce
1/2 tsp salt
Peel and devein the shrimp. You can leave them whole or do a quick mince. Either way, add 1/2 tsp salt and leave them in a bowl of cold water in the refrigerator until ready to use.
These chayote a little worse for the wear than picking them fresh from my mom's vine. Chayote peel is thin like carrots. It's a personal choice whether to peel or not. If not, do remember to remove any discolorations.
When you cut them in half, you'll see the seed. Remove that.
Then slice thinly or julienne. Although I love the almost apple-like crispness of chayote, it can be a pain working with them because they leave a mucus-like substance on my hands. Scrub with lots of soap and water and a bristle brush. Unless someone else has a better suggestion?
Then in a pan on high heat, drizzle a bit of oil and add julienned chayote and drained shrimp. Quick saute and it should be ready to eat in minutes.
Who made my recipe for su su xao tom?
Christine of Kits Chow said, "It is a simple, easy and delicious dish."
1 year ago today, canh bi/bau nhoi thit (Vietnamese pork-stuffed winter melon soup).
2 years ago today, angel hair pasta with bacon, balsamic chicken, and diced tomatoes.