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Recipe courtesy of Luke Nguyen

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Total:: 1 hr 5 min
Prep:: 30 min
Inactive:: 30 min
Cook:: 5 min

Yield:: 4 servings

Level:: Intermediate

Ingredients

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

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.

My Private Notes

Name: Spiced Mekong Delta Prawns: Tom Huong Cay
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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