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Vietnamese prawns
In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.
169 K 4.2/5 (33 reviews)552541
Last modified on: May 26th 2013
For 4 people, you will need:
- 1
400 g prawns - 2
1 sprig thyme - 3
1 shallot - 4
1 teaspoon ginger - 5
2 tablespoons fresh coriander (cilantro) - 6
10 g red chilli - 7
2 cloves garlic - 8
2 tablespoons soy sauce - 9
2 tablespoons water - 10
2 tablespoons Vietnamese fish sauce (nuoc mam) - 11
1 lime - 12
3 tablespoons sesame oil - 13
Pepper - Total weight: 735 grams
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
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 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...
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
...then gently pull out the gut and discard it.
Stage 3 - ⌛ 20 min.
Prepare all the prawns like this.
Stage 4 - ⌛ 10 min.
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.
Remove and discard the seeds from the chilli, then chop finely. Peel 2 cloves garlic and chop very finely.
Stage 6 - ⌛ 3 min.
Stage 7 - ⌛ 4 min.
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.
Add the thyme, ginger and coriander. Mix well and cook for 1 minute.
Stage 9 - ⌛ 5 min.
Pour in the sauce and leave the liquid to reduce by about half.
Stage 10 - ⌛ 3 min.
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 recipe | 79 RDI=123 % | 30 RDI=11 % | 45 RDI=62 % | 845 RDI=42 % | 3,541 RDI: 42 % |
| Per 100 g | 10 RDI=17 % | 4 RDI=2 % | 6 RDI=8 % | 115 RDI=6 % | 482 RDI: 6 % |
| Per person | 19 RDI=31 % | 7 RDI=3 % | 11 RDI=15 % | 211 RDI=11 % | 885 RDI: 11 % |
How much will it cost?
- For 4 people : 6.10 €
- Per person : 1.55 €
Change currency:
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)
Prawns
Like these other recipes: Spicy seafood plancha, Seafood sauerkraut, Paella, Prawn salad with a crunch, Quick prawn curry, ... See them all 7
Red chilli
Like these other recipes: Erika's ceviche, Home-made chilli oil, Sausage rougail, ... See them all 3
Sesame oil
Like these other recipes: Sesame rice, Sesame cookies, Grilled fillet of salmon with corn-salad cream, Ali Baba bread, Fried rice with turnips and gourmands peas, ... See them all 9
Fresh coriander (cilantro)
Like these other recipes: Tomato tart, Chorba, Hot tomato sauce, Mexican tart, Home-made doner kebab, ... See them all 33
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