ReceptnaptárRecipes › Southeast Asian › Dinner
Tôm rim (sweet-salty caramelised prawns)
A Vietnamese family dish: shell-on prawns caramelised in a peppery fish sauce glaze. A little goes a long way, eaten with plenty of rice.
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Ingredients
Method
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- Rinse the prawns, trim the legs, cut along the back and remove the intestinal tract.
- In a pan, soften the garlic and shallot in the oil.
- Add the prawns and fry over high heat for 2 minutes until pink.
- Sprinkle with sugar, and pour in the fish sauce and coconut water.
- Cook, stirring, for 6-8 minutes, until the liquid cooks down into a thick, sticky caramel coating the prawns.
- Sprinkle with pepper, spring onion and chilli, and serve with rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Prawns cooked in the shell are more flavourful, and the glaze clings better.
- If the glaze is too thick, loosen with a little water.
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More southeast asian ideas
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- Adobong pusit (squid in its own ink with vinegar)
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- Ikan bakar (spiced fish grilled in banana leaf)
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- Pad cha talay (spicy stir-fried seafood with green pepper)
- Tom yum kung (sour-spicy Thai prawn soup)
- Khao pad sapparod (pineapple fried rice with cashews)
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