Vietnamese prawns
In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.
151 K 4.3/5 (32 reviews)
55 min.
Easy
8 people
13 IngredientsLast modified on: May 26th 2013
For 8 people, you will need:
- 1
800 g prawns - 2
2 sprigs thyme - 3
2 shallots - 4
2 teaspoons ginger - 5
4 tablespoons fresh coriander (cilantro) - 6
20 g red chilli - 7
4 cloves garlic - 8
4 tablespoons soy sauce - 9
4 tablespoons water - 10
4 tablespoons Vietnamese fish sauce (nuoc mam) - 11
2 limes - 12
6 tablespoons sesame oil - 13
pepper - Total weight: 1,470 grams
Change measures:
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 800 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 2 sprigs thyme, chop 2 shallots, chop 2 teaspoons ginger into small pieces and chop 4 tablespoons fresh coriander (cilantro) .
Stage 5 - 8 min.
Remove and discard the seeds from the chilli, then chop finely. Peel 4 cloves garlic and chop very finely.
Stage 6 - 3 min.
Stage 7 - 4 min.
Heat 6 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 | 160 RDI=60 % | 60 RDI=6 % | 90 RDI=10 % | 1,690 RDI=90 % | 7,080 RDI: 90 % |
| 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 % |
How much will it cost?
- For 8 people : 12.20 €
- 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: Crispy prawn rolls, Seafood sauerkraut, Prawn salad with a crunch, Spicy seafood plancha, Curried prawn risotto, ... See them all 7
Red chilli
Like these other recipes: Sausage rougail, Erika's ceviche, Home-made chilli oil, ... See them all 3
Sesame oil
Like these other recipes: Pollack fillet baked with rice and vegetables., Shiro-goma salad, Sesame cookies, Ali Baba bread, Chinese Soup, ... See them all 8
Soy sauce
Like these other recipes: Red sea bream fillets in a soy-sauce marinade, Shiitake eggs, Pork sautéed with green beans, Asian style, Marinated tuna and cabbage, Polenta with artichokes and mushrooms, ... See them all 17
Other recipes you may also like
Caramelized apple rice pudding
This recipe combines a classic rice pudding with caramelized apples and a crunchy topping inspired by crumble. Served in glasses, this makes an original and delicious dessert.November 28th 202127 K1 1 hour 9 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 16th 20245.26 M 64.2 4 days 15 hours 50 min.
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm".February 21th 2011923 K 24.9 20 min.
Sarladaise potatoes
Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.October 13th 2010244 K4.7 1 hour 25 min.
Beurre blanc sauce
Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.February 2nd 2012178 K3.8 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
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.