Prawn tails cooked in coconut milk

Prawn tails cooked in coconut milk

Tôm nấu nước dừa

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A popular dish from the Mekong region. Coconut features prominently in South Vietnamese cuisine, and the coconut plant is a true all-rounder. Virtually all parts of it are used: the flesh and milk for cooking, the leaves for roofing and the wood for building.

Ingredients

Quantity Ingredient
12 prawns, peeled and deveined, tails intact
4 garlic cloves, chopped
1/3 teaspoon freshly ground black pepper
1 1/2 tablespoons fish sauce
vegetable oil, for pan-frying
1 long red chilli, seeded and cut into thin strips
190ml coconut milk
4 spring onions, cut into 4 cm strips

Method

  1. Marinate the prawns in the garlic, pepper and 1 tablespoon of the fish sauce for 15 minutes.
  2. Remove the prawns from the marinade and pat dry with paper towel.
  3. Lightly oil a wok or frying pan and place over medium heat. Cook the prawns for 1–2 minutes, then add the chilli and cook for a further 1 minute, until the prawns start turning pink.
  4. Pour in the coconut milk and bring to a simmer. Cook for 3–4 minutes, or until the prawns are deep pink.
  5. Using a slotted spoon, transfer the prawns to a serving platter or bowl.
  6. Continue cooking the coconut milk mixture for a further 2 minutes to reduce it. Stir in the spring onion and remaining fish sauce, then pour the coconut sauce over the prawns and serve.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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