Vietnamese Prawns Recipe

Vietnamese Prawns Recipe

(Stir-Fry Spicy Vietnamese Prawns)

600 g medium-size prawns (shrimps)

2 stalks lemon grass (use only the bottom white tender inner part), finely sliced and chopped

5 chili padi (bird's eye chili), finely chopped

2 dried red chilies, finely chopped

1 big onion, peeled and finely chopped

½ teaspoon sesame oil

Seasoning to combine:

4 tablespoons tom yam paste

2 tablespoons tamarind juice (from ½ teaspoon tamarind mixed with 3 tablespoons water)

2 tablespoons sugar

Method:

Season prawns with a pinch of salt and sugar.  Toss in 1 cup cornflour.  Mix to coat.  Heat oil until hot in a deep fryer to deep fry the marinated prawns until crispy.  Drain.  Heat kuali with 2 tablespoons cooking oil and fry chopped ingredients until fragrant.  Add seasoning and fry well.  Toss in prawns and stir-fry to combine with seasoning ingredients.  Lastly, before dishing onto serving plate, add sesame oil and off heat.  Serve hot with steamed white rice.