King prawns with chilli and lemongrass (tom xao xa ot)

1 servings

Ingredients

Quantity Ingredient
8 King prawns in their shells
3 Spring onions
1 Fresh red chilli, seeded
1 Stalk lemongrass
3 tablespoons Vegetable oil
1½ tablespoon Fish sauce
White pepper
Cooking & Gourmet Echos 6/94
Sugar
¼ cup Fish stock =OR=-
¼ cup Water
1 teaspoon Cornflour
Fresh coriander leaves

Directions

Slit the prawns along the centre back without removing the shells.

Gently pull away the dark vein and discard. Trim off the green ends of spring onions and cut the whites in halves lengthwise, then into 2cm (¾ in.) pieces. Finely chop the chilli and 8cm (3 in.) of the lower part of the lemongrass stalk.

Heat the oil in a pan or wok and stir-fry the prawns until they change colour. Add the onions, chilli and lemongrass and stir over high heat for 1 min. Add the fish sauce, salt, pepper and a pinch of sugar, then mix stock or water and cornflour and pour into the pan.

Serve at once, garnished with fresh coriander.

(C) Copyright : Vietnam - The Pleasures Of Cooking Mini-Series.

Typed or you by : Sue Rykmans. Submitted By JOELL ABBOTT On 10-24-94

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