Vietnamese-style spicy prawns: Difference between revisions
No edit summary |
No edit summary Β |
||
Line 7: | Line 7: | ||
|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 | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo -->This recipe is really an excuse to use up some odds and ends from my last visit to the [[Chinese wholesaler]].Β It was to be a barbecue dish but there is too much good sauce that would be wasted on a barbecue. | ||
Β | |||
This was an absolute success.Β Glad I made detailed notes as this will be repeated. Spicy without being too hot, sweet, without being sickly, fragrant and very tasty.Β It's very quick to cook too.Β [piggy-pigs - we had this for 2 as prawns were 2 for 1!] | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 4061 | |TotalCalories = 4061 | ||
Line 20: | Line 21: | ||
Β |PrepTime = 4 hours | Β |PrepTime = 4 hours | ||
Β |CookTime = 15 minutes | Β |CookTime = 15 minutes | ||
Β |Image = [[Image:Vietnamese-style spicy prawns.jpg|alt=Electus]] | Β |Image = [[Image:Vietnamese-style spicy prawns.jpg|thumb|middle|none|alt=Electus]] | ||
Β | |||
}} | |||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
Β | |||
<span class="review"> | <span class="review"> | ||
<span class="reviewHeader"> | <span class="reviewHeader"> | ||
Line 32: | Line 38: | ||
Β Β | Β Β | ||
<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span> | <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span> | ||
</tr></td> | |||
</table> | |||
Β | |||
{{RecipeIngredients | {{RecipeIngredients | ||
Line 42: | Line 46: | ||
| 400g [[king prawns]], peeled and deveined | | 400g [[king prawns]], peeled and deveined | ||
| 1 can of [[coconut milk]] | | 1 can of [[coconut milk]] | ||
|'''Marinade''' | |||
'''Marinade''' | |||
| 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]] | ||
Line 54: | Line 56: | ||
| 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''' | |||
| Handful of spring onions, chopped | | Handful of spring onions, chopped | ||
| Coriander leaves, chopped | | Coriander leaves, chopped | ||
}} | }} | ||
<gallery widths= | <gallery widths=250px heights=250px perrow=5> | ||
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 | ||
Line 91: | Line 91: | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- 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 | |
---|---|
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: | |
Recipe author: | Chef |
First published: | 21st January 2013 |
Best recipe reviewPrawns and chili! 4.8/5 Offer me food like this and you can have your way with me! πΆπΆπΆπ¦π¦π¦ |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 1 medium onion, chopped finely
- 2 tablespoons of ghee
- 400g king prawns, peeled and deveined
- 1 can of coconut milk
- Marinade
- 1 x 170g can 'Amocan' seasoned shrimp paste (Sambal Udang Kering)
- 2.5 cm fresh ginger root, peeled and julienned
- 5 cloves garlic, peeled and crushed
- Juice and zest of 2 limes
- 2 tablespoons of jaggery
- Splash of nam pla
- Splash of light soy sauce
- 1 teaspoon of crushed dried chillies, including seeds.
- 4 or 5 whole star anise 'flowers'
- Garnish
- Handful of spring onions, chopped
- Coriander leaves, chopped
-
..after..
-
Before the coconut milk
-
Marinading
Method
- If the jaggery is hard, soften by adding a little water and microwaving for a few seconds.
- Mix the marinade ingredients together and whisk so the sugar is dissolved and combined into the marinade.
- Add the prawns, stir and refrigerate for 3 or 4 hours if you are able.
- Heat the ghee in a wok and fry the onions gently for 5 minutes.
- Add the prawns and marinade and heat for 5 minutes, stirring often.
- Pour in the coconut milk and heat for another 5 minutes.
- 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.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors weβve shared over the years. Dive in and discover your next favorite mealβone picture at a time!
#vietnamesestylespicyprawns #coconutmilk #jaggery #ghee #lightsoysauce #sambaludangkering #gingerroot #limes #kingprawns #garlic #boiledorsimmered