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Vietnamese prawns

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

159 K 4.3/5 (32 reviews)

55 min.

Easy

6.10 €

2 people

13 Ingredients

Last modified on: May 26^th 2013

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For 2 people, you will need:

1 200 g prawns
2 ½ sprig thyme
3 ½ shallot
4 ½ teaspoon ginger
5 1 tablespoon fresh coriander (cilantro)
6 5 g red chilli
7 1 garlic clove
8 1 tablespoon soy sauce
9 1 tablespoon water
10 1 tablespoon Vietnamese fish sauce (nuoc mam)
11 ½ lime
12 1.5 tablespoon sesame oil
13 pepper
Total weight: 370 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

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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

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1

Shell 200 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 ½ sprig thyme, chop ½ shallot, chop ½ teaspoon ginger into small pieces and chop 1 tablespoon fresh coriander (cilantro) .

Stage 5 - 8 min.

Remove and discard the seeds from the chilli, then chop finely. Peel 1 garlic clove and chop very finely.

Stage 6 - 3 min.

Prepare the sauce by combining in a bowl: 1 tablespoon soy sauce, 1 tablespoon water, 1 tablespoon Vietnamese fish sauce (nuoc mam) and the juice of ½ lime.

Add the chopped garlic and chilli and a little pepper.

Stage 7 - 4 min.

Heat 1.5 tablespoon 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	40 RDI=20 %	20 RDI=1 %	20 RDI=3 %	420 RDI=20 %	1,770 RDI: 20 %
Per 100 g	10 RDI=4 %	4 RDI=0 %	6 RDI=1 %	120 RDI=6 %	480 RDI: 6 %
Per person	20 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

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