Vietnamese Shaking Shrimp | Tôm Lúc Lắc

Rinse the jasmine rice thoroughly in cold water, then cook it in twice the amount of lightly salted water for 12-14 minutes until tender. Turn off the heat and let it rest, covered, until serving.

Rinse the shrimp and pat them completely dry with paper towels (this is essential for good browning). Crush and finely mince the garlic, and cut the shallots into thin wedges.

In a small bowl, mix together the soy sauce, oyster sauce, cane sugar, and half of the freshly ground black pepper for the sauce. In another bowl, squeeze the juice of 1 lime and mix it with a pinch of salt and the remaining black pepper for the traditional Vietnamese dipping sauce (Muối Tiêu Chanh).