Vietnamese prawns


Vietnamese prawns
In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.
149 K 4.3/5 (32 reviews)
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Last modified on: May 26th 2013
For 4 people, you will need:

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Times for this recipe
Preparation: 45 min.
Cooking: 10 min.
All in all: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1
Vietnamese prawns
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...

Stage 2
Vietnamese prawns
...then gently pull out the gut and discard it.

Stage 3 - 20 min.
Vietnamese prawns
Prepare all the prawns like this.

Stage 4 - 10 min.
Vietnamese prawns
Rinse 1 sprig thyme, chop 1 shallot, chop 1 teaspoon ginger into small pieces and chop 2 tablespoons fresh coriander (cilantro) .

Stage 5 - 8 min.
Vietnamese prawns
Remove and discard the seeds from the chilli, then chop finely. Peel 2 cloves garlic and chop very finely.

Stage 6 - 3 min.
Vietnamese prawns
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.

Stage 7 - 4 min.
Vietnamese prawns
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).

Stage 8 - 1 min.
Vietnamese prawns
Add the thyme, ginger and coriander. Mix well and cook for 1 minute.

Stage 9 - 5 min.
Vietnamese prawns
Pour in the sauce and leave the liquid to reduce by about half.

Stage 10 - 3 min.
Vietnamese prawns
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.
Keeping: A few minutes once cooked, but can be reheated.
Source: Based on Catherine's recipe.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %30 RDI=3 %50 RDI=7 %850 RDI=40 %3,540 RDI: 40 %
Per 100 g10 RDI=4 %4 RDI=0 %6 RDI=1 %120 RDI=6 %480 RDI: 6 %
Per person20 RDI=8 %7 RDI=1 %10 RDI=2 %210 RDI=10 %890 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Shellfish, Soybeans, Fish, Sesame
How much will it cost?
  • For 4 people : 6.10 €
  • Per person : 1.55 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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