Braised prawns

Braised prawns

Tom kho

By
From
South East Asian Food

This dish comes from Hué, the old royal capital in central Vietnam. I ate it in a hotel overlooking the Perfumed River, a most appropriate setting. Prawns are common Hué food, and here the markets display some of the ingredients which are familiar in other parts of South East Asia such as shrimp pastes and chilli pastes.

Ingredients

Quantity Ingredient
1 tablespoon fish sauce
1/2 teaspoon sugar
1/4 teaspoon refined shrimp paste, (optional)
salt, to taste
1/2 teaspoon freshly ground pepper
500g raw school prawns, with shells intact
2 tablespoons vegetable oil
1 garlic clove, smashed and chopped
4 shallots, finely chopped
1/2-1 teaspoon dried chilli flakes

Method

  1. Mix the fish sauce, sugar, shrimp paste, salt and pepper, pour it over the prawns and marinate for half an hour.
  2. Heat the oil in a wok or pan, put in the garlic, the shallots and the chilli flakes and stir-fry until fragrant. Add the prawns and stir until they are well coated with the spices. Add a splash or two of boiling water. Stir, cover the pan and cook for 2–3 minutes, by which time most of the liquid should have evaporated when you take off the cover. If it has not, stir a little longer. You should end up with a small amount of thick sauce.
  3. Serve with rice and a Herb Salad Plate including fresh bean sprouts. Diners chew the prawn tails out of the shells. You could, if you prefer, use shelled raw prawns.
Tags:
SBS
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