Spiced Mekong Delta Prawns Tom Huong Cay Recipes

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HOT SPICED PRAWNS



Hot Spiced Prawns image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons olive oil
3 scallions, cut into 3 pieces each and sliced into strips
2 fat cloves of garlic, peeled and sliced thinly
1 (1/2-inch) piece of ginger, peeled, sliced thinly, and cut into strips
2 1/4 pounds shelled raw shrimp
1/3 cup dry sherry
Kosher salt

Steps:

  • Warm the oil in a large wide saucepan, and throw in the scallions, garlic and ginger.
  • Stir everything around vigorously until the onions begin to wilt, and then toss in the prawns, stirring again. Cover the pan and let everything cook for about 5 minutes; then, remove the lid and pour in the sherry. Stir again, then cover the pan until the prawns are cooked through and no longer glassy in the middle. Taste; add a sprinkling of salt if you need it. Pour into a large shallow bowl, making sure you don't lose all the bits of onion, garlic and ginger, and take immediately to the table.

SPICED MEKONG DELTA PRAWNS: TOM HUONG CAY



Spiced Mekong Delta Prawns: Tom Huong Cay image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

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

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.

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