Photograph of the finished Cattail Shoots Stir-Fried with Prawns

Vietnam · Bồn bồn xào tôm

Cattail Shoots Stir-Fried with Prawns

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cattail shoots Cattail shoots 1 kg
  • Photograph of Prawns Prawns 1 kg
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Shallots Shallots 1.2
  • Photograph of Oil Oil 140 ml
  • Photograph of Chilli Chilli 8
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Wash the water spinach, then cut it into 5 cm pieces and remove the outer, tough layers.
  2. 2 Peel the shrimp, pat them dry, and toss with salt and pepper.
  3. 3 Sauté the shrimp over high heat for 60 seconds, then remove from the pan.
  4. 4 Sauté the garlic and shallots, then add the water spinach and stir-fry over the highest heat for 90 seconds.
  5. 5 Water spinach should only be stir-fried for 90 seconds to keep the stems crisp and tender; stir-frying it for too long will make the stems tough and sour.
  6. 6 Add the shrimp, season with fish sauce, then sprinkle with chili and green onions.
Start cooking