Spiced Mekong Delta Prawns: Tom Huong Cay

Recipe courtesy Luke Nguyen
TOTAL TIME: 1 hr 5 min
Prep: 30 min
Inactive Prep: 30 min
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 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
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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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