Tom Rang Muoi-Vietnamese Fried Prawns
This is a great dish for a starter or an indulgent midweek meal. The crispy, fragrant, fried prawns are so delicious, you should always make far more than you anticipate eating!
Ingredients
- 10 – 12 large head on shell on prawns
- 1 tsp salt
- 1 tbsp cracked pepper
- 1 tsp Chinese five-spice powder
- 1 tsp sugar
- 60g rice flour
- 1 medium white onion, sliced
- 2 green chillies, sliced thinly
- 1 spring onion cut into about 1 cm lengths
- 1 tbsp finely diced garlic
- Oil for deep-frying
Method
- Remove the shrimp veins by slipping a toothpick in between the shells and pulling the veins out. Cut off the long antennae, rinse under cold water and drain.
- Mix the salt, pepper, sugar and five spice powder in a bowl and set aside.
- Heat the oil in a large pan or wok on a high heat. Cover the prawns with a light covering of rice flour and deep fry until they are crispy and golden. Remove and drain on kitchen paper.
- Remove most of the oil from the wok, leaving about a couple of tablespoons in there. Add the garlic, chillies, onion, and spring onion into the wok and stir fry quickly. After a couple of minutes add the prawns back into the wok and add a couple of teaspoons of the seasoning mixture.
- Serve immediately with rice, or as a snack with a dipping sauce made from lime juice and salt and pepper or nuoc cham.
