Spiced Mekong Delta Prawns: Tom Huong Cay
Spiced Mekong Delta Prawns: Tom Huong Cay
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 142
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 94
- Sodium
- 820
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 5 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 142
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 94
- Sodium
- 820
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 5 min
Ingredients
10 1/2 ounces large prawns, shelled and deveined with tail intact
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon oyster sauce
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon red curry powder
2 tablespoons vegetable oil
1/2 tablespoon fresh grated ginger
1/2 tablespoon minced garlic
1 tablespoon minced red Asian shallot
6 spring onion, cut into 2-inch lengths
1 tablespoon water
1 long red chili, finely sliced
Jasmine rice, to serve
Directions
- In a mixing bowl combine the prawns, fish sauce, sugar, oyster sauce, cinnamon, cumin and curry powder. Allow to marinate for 30 minutes, covered and refrigerated.
- Pour oil in a large fry pan on high heat, fry the ginger, garlic and red shallots until fragrant and then cook each side of the prawns for 1 minute. Add the spring onions and 1 tablespoon of water and toss for a further minute.
- Transfer to a serving plate and garnish with sliced red chili.
- Serve with jasmine rice.
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