Vietnamese-style spicy prawns: Difference between revisions

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|description=This recipe is really an excuse to use up some odds and ends from my last visit to the Chinese wholesaler
|description=This recipe is really an excuse to use up some odds and ends from my last visit to the Chinese wholesaler
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<!-- /seo -->This recipe is really an excuse to use up some odds and ends from my last visit to the [[Chinese wholesaler]].  It was to be a barbecue dish but there is too much good sauce that would be wasted on a barbecue.
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This was an absolute success.  Glad I made detailed notes as this will be repeated. Spicy without being too hot, sweet, without being sickly, fragrant and very tasty.  It's very quick to cook too.  [piggy-pigs - we had this for 2 as prawns were 2 for 1!]
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|TotalCalories = 4061
|TotalCalories = 4061
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  |PrepTime = 4 hours
  |PrepTime = 4 hours
  |CookTime = 15 minutes
  |CookTime = 15 minutes
  |Image = [[Image:Vietnamese-style spicy prawns.jpg|alt=Electus]]
  |Image = [[Image:Vietnamese-style spicy prawns.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span>
<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span>
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This recipe is really an excuse to use up some odds and ends from my last visit to the [[Chinese wholesaler]].  It was to be a barbecue dish but there is too much good sauce that would be wasted on a barbecue.
</table>
 
This was an absolute success.  Glad I made detailed notes as this will be repeated. Spicy without being too hot, sweet, without being sickly, fragrant and very tasty.  It's very quick to cook too.  [piggy-pigs - we had this for 2 as prawns were 2 for 1!]


{{RecipeIngredients
{{RecipeIngredients
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| 400g [[king prawns]], peeled and deveined
| 400g [[king prawns]], peeled and deveined
| 1 can of [[coconut milk]]
| 1 can of [[coconut milk]]
}}
|'''Marinade'''
'''Marinade'''
{{RecipeIngredientsNB
| 1 x 170g can [['Amocan' seasoned shrimp paste]] ([[Sambal Udang Kering]])
| 1 x 170g can [['Amocan' seasoned shrimp paste]] ([[Sambal Udang Kering]])
| 2.5 cm fresh [[ginger root]], peeled and [[julienned]]
| 2.5 cm fresh [[ginger root]], peeled and [[julienned]]
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| 1 teaspoon of crushed dried [[chillies]], including seeds.
| 1 teaspoon of crushed dried [[chillies]], including seeds.
| 4 or 5 whole star anise 'flowers'
| 4 or 5 whole star anise 'flowers'
}}
|'''Garnish'''
'''Garnish'''
{{RecipeIngredientsNB
| Handful of spring onions, chopped
| Handful of spring onions, chopped
| Coriander leaves, chopped
| Coriander leaves, chopped
}}
}}
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Image:Vietnamese-style spicy prawns coconut.jpg|..after..
Image:Vietnamese-style spicy prawns coconut.jpg|..after..
Image:Vietnamese spicy prawns.jpg|Before the coconut milk
Image:Vietnamese spicy prawns.jpg|Before the coconut milk
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[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#vietnamesestylespicyprawns #coconutmilk #jaggery #ghee #lightsoysauce #sambaludangkering #gingerroot #limes #kingprawns #garlic #boiledorsimmered </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/vietnamesestylespicyprawns|#vietnamesestylespicyprawns]] [[Special:Search/coconutmilk|#coconutmilk]] [[Special:Search/jaggery|#jaggery]] [[Special:Search/ghee|#ghee]] [[Special:Search/lightsoysauce|#lightsoysauce]] [[Special:Search/sambaludangkering|#sambaludangkering]] [[Special:Search/gingerroot|#gingerroot]] [[Special:Search/limes|#limes]] [[Special:Search/kingprawns|#kingprawns]] [[Special:Search/garlic|#garlic]] [[Special:Search/boiledorsimmered|#boiledorsimmered]]
</code><!-- /footer hashtags -->

Latest revision as of 17:58, 8 December 2023

This recipe is really an excuse to use up some odds and ends from my last visit to the Chinese wholesaler. It was to be a barbecue dish but there is too much good sauce that would be wasted on a barbecue.

This was an absolute success. Glad I made detailed notes as this will be repeated. Spicy without being too hot, sweet, without being sickly, fragrant and very tasty. It's very quick to cook too. [piggy-pigs - we had this for 2 as prawns were 2 for 1!]

Vietnamese-style spicy prawns
Electus
Vietnamese-style spicy barbecued prawns
Servings:Serves 4
Calories per serving:1015
Ready in:4 hours 15 minutes
Prep. time:4 hours
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013

Best recipe review

Prawns and chili!

4.8/5

Offer me food like this and you can have your way with me! 🌶🌶🌶🦐🦐🦐

Jerry, aka Chef)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • ..after..

    ..after..

  • Before the coconut milk

    Before the coconut milk

  • Marinading

    Marinading

Method

  1. If the jaggery is hard, soften by adding a little water and microwaving for a few seconds.
  2. Mix the marinade ingredients together and whisk so the sugar is dissolved and combined into the marinade.
  3. Add the prawns, stir and refrigerate for 3 or 4 hours if you are able.
  4. Heat the ghee in a wok and fry the onions gently for 5 minutes.
  5. Add the prawns and marinade and heat for 5 minutes, stirring often.
  6. Pour in the coconut milk and heat for another 5 minutes.
  7. Serve sprinkled with chopped spring onions and coriander leaves.

Serving suggestion

Serve with plain boiled rice.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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