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Vietnamese prawns

Name: Vietnamese prawns
Prep time: 44 min
Cook time: 10 min
Total time: 54 min
Yield: 4 people
Cuisine: French
Ingredients: 400 g prawns; 1 sprig thyme; 1 shallot; 1 teaspoon ginger; 2 tablespoons fresh coriander (cilantro); 10 g red chilli; 2 cloves garlic; 2 tablespoons soy sauce; 2 tablespoons water; 2 tablespoons Vietnamese fish sauce (nuoc mam); 1 lime; 3 tablespoons sesame oil; Pepper

In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.

169 K 4.2/5 (33 reviews)552541

Duration

55 min.

Difficulty

Easy

Last modified on: May 26^th 2013

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 45 min.

Cooking 10 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...

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.

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.

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=17 %	4 g RDI=2 %	6 g RDI=8 %	115 kcal RDI=6 %	482 kJ RDI=6 %
Per person	19 g RDI=31 %	7 g RDI=3 %	11 g RDI=15 %	211 kcal RDI=11 %	885 kJ RDI=11 %
Whole recipe	79 g RDI=123 %	30 g RDI=11 %	45 g RDI=62 %	845 kcal RDI=42 %	3,541 kJ RDI=42 %