Tamarind prawns

Tamarind prawns

Tôm sốt me

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Deliciously messy to eat. this dish should be served with finger bowls, or the wet hand towels popular In Vietnamese restaurants. Because the tamarind sauce is quite sour, a cold beer complements it much better than wine. It is a common dish in the bia hoi eateries in the capital.

Ingredients

Quantity Ingredient
6 large prawns, in their shells
2 tablespoons vegetable oil
3 garlic cloves, roughly chopped
3 spring onions, cut into 4 cm lengths, white part only
2 tablespoons Tamarind water
2 1/2 tablespoons fish sauce
1 teaspoon Annatto oil
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper

Method

  1. Prepare the prawns by threading a skewer crossways just between the shell and flesh, where the prawn bends. Hook the black intestinal tract over the skewer, then gently ease it out and discard.
  2. Heat the oil in a wok or frying pan over medium heat and wok the prawns for 2 minutes, or until the shells turn red. Set the prawns aside.
  3. Return the wok to medium heat and add the garlic and spring onion, keeping the wok moving to stop the garlic burning.
  4. When the mixture is aromatic, add 80 ml water and the tamarind water, fish sauce, annatto oil, sugar and black pepper.
  5. Return the prawns to the wok and toss to coat. Increase the heat to high and cook for a further 1-2 minutes, until the sauce has reduced and coats the prawns.
  6. Arrange the prawns on a platter and serve hot.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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