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Chakka La Vong Shrimp

w/ Coconut Rice and Snap Peas


This is my version of a very famous dish in Vietnam. Mine starts with roasted tomato jam, and then adds aromatics and spices like ginger, cardamom, turmeric and plenty of fresh dill and basil. It is savory, spicy, sweet and sour.

 

Ingredients: Shrimp, Organic Sugar-Snap Peas, Organic Tomato, Water, Coconut Milk, Jasmine Rice, Toasted Coconut, Organic Shallots, Fish Sauce, Extra Virgin Olive Oil, Organic Lime Juice, Organic Garlic Clove, Organic Ginger Root, Organic Scallion, Turbinado Sugar, Organic Cardamom, Organic Lemon Peel or Zest, Organic Basil, Raw Local Honey, Organic Coriander or Cilantro, Seeds, Organic Turmeric, Organic Mustard Seeds, Organic Dill Weed, Sea Salt, Organic Chili Flakes. Contains: Soy, Crustacean Shellfish, Fish, Wheat.

Health Benefits

  • Excellent Source of Vitamin C
  • Low in Saturated Fat 

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Recipe by

Chef Dale Talde

About This Chef

Dale Talde’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid. 

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