Vietnamese prawns

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...

...then gently pull out the gut and discard it.

Prepare all the prawns like this.

Rinse 1 sprig thyme, chop 1 shallot, chop 1 teaspoon ginger into small pieces and chop 2 tablespoons fresh coriander (cilantro) .

Remove and discard the seeds from the chilli, then chop finely. Peel 2 cloves garlic and chop very finely.

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.

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).

Add the thyme, ginger and coriander. Mix well and cook for 1 minute.

Pour in the sauce and leave the liquid to reduce by about half.

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.