Mekong School Prawns Stir Fried With Pork Belly And Spring Onions Tep Rang Ba Roi Recipes

SCHOOL PRAWNS WOK TOSSED IN SHRIMP PASTE: TOM KHO DANH

School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

10 1/2 ounces/300 g small tiger prawns, heads and legs trimmed
3 cloves garlic, diced (1 tablespoon)
1 tablespoon finely diced red shallots
1/2 teaspoon freshly ground black pepper
1 teaspoon shrimp paste, mixed with 1 tablespoon water
2 chiles, finely sliced
4 spring onions, sliced into 1 1/2-inch/ 4 cm lengths
2 tablespoons vegetable oil
Fresh coriander (cilantro), for serving
1 tablespoon sugar
2 tablespoons fish sauce
1 teaspoon chile powder

Steps:

In a hot wok, add the prawns and stir fry until prawns begin to change color. Add garlic, red shallots, pepper, shrimp paste, chile and spring onions and stir-fry for a further minute. Garnish with coriander (cilantro) and chile.
For the marinade: In a mixing bowl, combine the sugar, fish sauce, and chile powder and marinate the prawns for 20 minutes.

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