Recipe courtesy of Luke Nguyen
Total:
1 hr 5 min
Prep:
30 min
Inactive:
30 min
Cook:
5 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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.

IDEAS YOU'LL LOVE

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

Slow-Roasted Spiced Pork

Recipe courtesy of Ina Garten

Chile-Spiced Ahi Tuna Quesadillas

Recipe courtesy of Marcela Valladolid

Honey Spiced Roasted Chicken

Recipe courtesy of The Neelys

Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi

Recipe courtesy of Luke Nguyen

Salt and Pepper Tiger Prawns: Tom Rang Muoi

Recipe courtesy of Luke Nguyen

Prawns Fried in Young Green Rice Flakes: Tom Chien Com

Recipe courtesy of Luke Nguyen

Fine Noodles with Grilled Prawns: Banh Hoi Tom Nuong

Recipe courtesy of Luke Nguyen

School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh

Recipe courtesy of Luke Nguyen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking