Prawn and carambola clay pot

Prawn and carambola clay pot

Tôm kho khe

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Native to Sri Lanka and Indonesia, the carambola (star fruit) tree has been cultivated for centuries In South-East Asia. These trees, with their beautiful foliage and unusually shaped fruit, are a common sight in the south of Vietnam. As well as being visually appealing, the carambola fruit is also a wonderful way of adding tartness to a dish.

Ingredients

Quantity Ingredient
12 large prawns, in their shells
1 tablespoon sugar
1 tablespoon vegetable oil
1 tablespoon fish sauce
2 teaspoons light soy sauce
1 long red chilli, cut into 5 mm rings
2 small unripe carambola, cut into 5 mm slices
4 spring onions, sliced

Marinade

Quantity Ingredient
2 garlic cloves, finely chopped
3 red asian shallots, finely chopped
1 tablespoon fish sauce
1/4 teaspoon freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Combine the marinade ingredients in a bowl and use it to coat the prawns. Leave to sit for 20 minutes while making the caramel sauce.
  3. Put the sugar and 1 1/2 tablespoons water in a heavy-based saucepan and place over medium heat. Stir until the sugar has completely dissolved. Now boil, without stirring, for about 1 minute, until the sugar becomes richly golden. Standing away from the pan, pour in 250 ml water. When the spluttering has stopped, stir until you have a beautiful smooth caramel sauce.
  4. Heat the oil in a frying pan over medium heat and cook the prawns for 1 minute on each side. Add the caramel sauce, fish sauce, soy sauce and chilli. When the liquid comes to the boil, remove the pan from the heat.
  5. Transfer the mixture to a clay pot or casserole dish. Cover with the lid, then place in the oven and bake for 4-5 minutes.
  6. Remove the lid. Add the starfruit, then bake, uncovered, for a further 3 minutes.
  7. Serve in the clay pot or casserole dish, with the spring onion scattered over the top and some freshly ground black pepper.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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