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Vietnamese prawns

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

81,4414.4/5 for 25 ratings

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Last modified on: May 26^th 2013

For 4 people, you will need:

0 14.1 oz prawns
1 1 sprig thyme
2 1 shallot
3 1 teaspoon ginger
4 2 tablespoons coriander
5 0.4 oz green chilli
6 2 cloves garlic
7 2 tablespoons soy sauce
8 2 tablespoons water
9 2 tablespoons Vietnamese fish sauce (nuoc mam)
10 1 lime
11 3 tablespoons sesame oil
12 pepper

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
44 min.	10 min.	54 min.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

A few minutes once cooked, but can be reheated.

Step by step recipe

Stage 1

Shell 14.1 oz 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 1 sprig thyme, chop 1 shallot, chop 1 teaspoon ginger into small pieces and chop 2 tablespoons coriander .

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.

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
846 Kcal or 3,542 Kj	80 gr	30 gr	45 gr
42 %	31 %	3 %	7 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
115 Kcal or 481 Kj	11 gr	4 gr	6 gr
6 %	4 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
211 Kcal or 883 Kj	20 gr	8 gr	11 gr
11 %	8 %	1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 6.10 €
Per person : 1.53 €

Change currency:

Note : These prices are only approximate.

Source

Based on Catherine's recipe.

More recipes?

This recipe uses (among others)

	Prawns: You can check-out other recipes which use it, like for example: Seafood sauerkraut, Paella, Spicy seafood plancha, Curried prawn risotto, Prawn salad with a crunch, ... All
	Green chilli: You can check-out other recipes which use it, like for example: Erika's ceviche, ... All
	Sesame oil: You can check-out other recipes which use it, like for example: Sautéed Pork with Peanuts, Ali Baba bread, Chinese Soup, Grilled fillet of salmon with corn salad cream, Pollack fillet baked with rice and vegetables., ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Benoîton, Du Barry soup, Aperitif rolls, Classic French white bread, ... All

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