This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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)
55 min.
Easy
6.10 €
4 people
13 IngredientsLast 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.
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: Curried prawn risotto, Quick prawn curry, Spicy seafood plancha, Seafood sauerkraut, Paella, ... See them all 7
Red chilli
Like these other recipes: Home-made chilli oil, Erika's ceviche, Sausage rougail, ... See them all 3
Sesame oil
Like these other recipes: Sesame cookies, Fried rice with turnips and gourmands peas, Pollack fillet baked with rice and vegetables., Sesame rice, Chinese Soup, ... See them all 9
Vietnamese fish sauce (nuoc mam)
Like these other recipes: Thai-style Chicken with Cashew Nuts, ... See them all 1
Other recipes you may also like
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013521 K5 50 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017441 K3.5 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018446 K 24.3 45 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.08 M4.5 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.