Tiger prawns wrapped with pork belly and Vietnamese mint

Tiger prawns wrapped with pork belly and Vietnamese mint

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

This dish is known in Vietnamese as ‘Tam huu’. You will not find it served inany of the restaurants in Hoi An, as it is a very old traditional recipe thatfamilies would only cook at home on special occasions. If you happen to know anyone from Hoi An, then make this dish and impress them. And remember, it’s called Tam huu.

Ingredients

Quantity Ingredient
12 small spring onions, green part only
or 6 long spring onions, the greens only, cut in half
1 green mango, peeled and julienned
12 cooked tiger prawns, peeled and deveined, leaving the tails attached
1 bunch vietnamese mint, leaves picked
1 bunch asian basil, leaves picked
1 bunch coriander, roots trimmed, sliced into thirds
200g Cooked pork belly, thinly sliced
Nuoc mam cham dipping sauce, for drizzling
2 tablespoons Fried red Asian shallots

Method

  1. Fill a saucepan with water and bring to a simmer. Blanch the spring onions for 1 minute, then remove with tongs and drain on paper towels. Set aside.
  2. Arrange the mango along a platter in 12 small portions. Place one prawn on a chopping board, then on top of the prawn stack two mint leaves, two Asian basil leaves, one coriander sprig and lastly one piece of pork belly.
  3. Now wrap a blanched spring onion strip around the prawn, herbs and pork to hold them together, then tuck the spring onion under itself to form a nice tight parcel. Place the prawn and pork parcel on top of the mango. Repeat with the remaining ingredients.
  4. Drizzle with nuoc mam cham and garnish with the fried shallots. Serve as a pre-dinner snack or starter.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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