Vietnamese prawns
In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.
167 K 4.3/5 (32 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 | 80 RDI=30 % | 30 RDI=3 % | 50 RDI=7 % | 850 RDI=40 % | 3,540 RDI: 40 % |
| 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 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, Curried prawn risotto, Quick prawn curry, Prawn salad with a crunch, ... See them all 7
Red chilli
Like these other recipes: Sausage rougail, Home-made chilli oil, Erika's ceviche, ... See them all 3
Sesame oil
Like these other recipes: Pollack fillet baked with rice and vegetables., Grilled fillet of salmon with corn-salad cream, Sautéed Pork with Peanuts, Chinese Soup, Sesame rice, ... See them all 9
Fresh coriander (cilantro)
Like these other recipes: Mexican tart, Sea bass with coriander cream en papillote, Thin tomato jelly and avocado tart, Poivrade artichoke Salad, Mexican ceviche, ... See them all 33
Other recipes you may also like
Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade. June 2nd 2015108 K4.4 1 hour 50 min.
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work and quite a few trips to the freezer and back. December 21th 2014194 K4.5 8 hours 45 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare. November 16th 2017540 K4.3 2 hours 40 min.
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"... February 21th 2011424 K 24.3 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
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.