Fine Noodles With Grilled Prawns Banh Hoi Tom Nuong Recipes

VIETNAMESE GRILLED SHRIMP - TOM CANG NUONG

Steps:

• Mix the onion, garlic, oil, and fish sauce in a bowl large enough to hold the shrimp.
• Add the shrimp, toss to coat evenly, and marinate, covered, at room temperature for 30 minutes.
• Soak the wooden skewers in water for 20-30 minutes.
• Prepare grill or preheat broiler.
• To prepare the dip, mix together the lime juice, pepper, salt, fish sauce, and sugar, in a small bowl, mixing well; adjust seasonings to taste (add a little water or sugar if dip seems too tart).
• Thread shrimp onto wooden skewers; lightly coat each finished skewer with oil or cooking spray, and place on grill over medium coals or heat (or place on pan under broiler), and cook approximately 5 minutes, turning once, or until shrimps are pink, firm, and slightly charred in spots.
• Serve shrimp with the dipping sauce.
• A good accompaniment would be steamed rice, or an Asian noodle dish.

FINE NOODLES WITH GRILLED PRAWNS: BANH HOI TOM NUONG

Steps:

• Heat a grill to medium heat.
• In a small saucepan, add the vegetable oil, sliced garlic chives and bring to the simmer. Stir, then take the pan off the heat and transfer the garlic chive oil to a bowl.
• Thread each prawn onto a skewer (tail through the top of the head) and char grill on medium heat for 2 minutes on each side, or until cooked.
• While the prawns are grilling, place the vermicelli noodle on a plate and reheat it in the microwave for 1 minute on high. Now coat the noodles with the garlic chive oil and sprinkle with the crushed peanuts. Tear a piece of the noodles and wrap around the grilled prawn, remove the skewer. Place the wrapped prawn on the lettuce, then add the mango, banana, and cucumber and roll up.
• Repeat this process and dip the wraps into nuoc mam cham dipping fish sauce.

SPICED MEKONG DELTA PRAWNS: TOM HUONG CAY

Steps:

• 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.