Recipe courtesy of Luke Nguyen

Spiced Mekong Delta Prawns: Tom Huong Cay

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Transfer to a serving plate and garnish with sliced red chili.
  4. Serve with jasmine rice.