Vietnamese prawns

Step by step recipe:

  1. Vietnamese prawns : Photo of step #1
    Shell 400 g prawns (for this recipe it doesn't much matter whether they're cooked or raw).

    Remove the dark "thread" (the gut) from each prawn as this can give a bitter taste. To do this, split the prawn along its back...
  2. Vietnamese prawns : Photo of step #2
    ...then gently pull out the gut and discard it.
  3. 20 min.Vietnamese prawns : Photo of step #3
    Prepare all the prawns like this.
  4. 10 min.Vietnamese prawns : Photo of step #4
    Rinse 1 sprig thyme, chop 1 shallot, chop 1 teaspoon ginger into small pieces and chop 2 tablespoons coriander .
  5. 8 min.Vietnamese prawns : Photo of step #5
    Remove and discard the seeds from the chilli, then chop finely. Peel 2 cloves garlic and chop very finely.
  6. 3 min.Vietnamese prawns : Photo of step #6
    Prepare the sauce by combining in a bowl: 2 tablespoons soy sauce, 2 tablespoons water, 2 tablespoons Vietnamese fish sauce (nuoc mam) and the juice of 1 lime.

    Add the chopped garlic and chilli and a little pepper.
  7. 4 min.Vietnamese prawns : Photo of step #7
    Heat 3 tablespoons sesame oil in a frying pan (or, ideally, a wok) on high heat. When good and hot, tip in the shallots, then the prawns and sauter (fry while tossing gently) until lightly caramelized (3 or 4 minutes).
  8. 1 min.Vietnamese prawns : Photo of step #8
    Add the thyme, ginger and coriander. Mix well and cook for 1 minute.
  9. 5 min.Vietnamese prawns : Photo of step #9
    Pour in the sauce and leave the liquid to reduce by about half.
  10. 3 min.Vietnamese prawns : Photo of step #10
    Discard the sprig of thyme and serve without delay on a bed of white rice, for example. This dish looks attractive served in small individual bowls.

Remarks:

Try replacing the coriander with lemon balm if you can, which gives an even more subtle flavour.

Source:

Based on Catherine's recipe.

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