Vietnamese prawns
In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.
147 K 4.3/5 (32 reviews)
55 min.
Easy
12 people
13 IngredientsLast modified on: May 26th 2013
For 12 people, you will need:
- 1
1 kg 200 g prawns - 2
3 sprigs thyme - 3
3 shallots - 4
3 teaspoons ginger - 5
6 tablespoons fresh coriander (cilantro) - 6
30 g red chilli - 7
6 cloves garlic - 8
6 tablespoons soy sauce - 9
6 tablespoons water - 10
6 tablespoons Vietnamese fish sauce (nuoc mam) - 11
3 limes - 12
9 tablespoons sesame oil - 13
pepper - Total weight: 2,205 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 1 kg 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...
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 3 sprigs thyme, chop 3 shallots, chop 3 teaspoons ginger into small pieces and chop 6 tablespoons fresh coriander (cilantro) .
Stage 5 - 8 min.
Remove and discard the seeds from the chilli, then chop finely. Peel 6 cloves garlic and chop very finely.
Stage 6 - 3 min.
Stage 7 - 4 min.
Heat 9 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 | 240 RDI=90 % | 90 RDI=9 % | 140 RDI=20 % | 2,540 RDI=130 % | 10,620 RDI: 130 % |
| 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 12 people : 18.30 €
- 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, Prawn salad with a crunch, Paella, ... See them all 7
Red chilli
Like these other recipes: Erika's ceviche, Sausage rougail, Home-made chilli oil, ... See them all 3
Sesame oil
Like these other recipes: Sautéed Pork with Peanuts, Sesame cookies, Sesame rice, Shiro-goma salad, Pollack fillet baked with rice and vegetables., ... See them all 8
Vietnamese fish sauce (nuoc mam)
Like these other recipes: Thai-style Chicken with Cashew Nuts, ... See them all 1
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