Photograph of the finished Fried Prawns Tossed with Basil

Vietnam · Tôm chiên xóc lá quế

Fried Prawns Tossed with Basil

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

What to get ready

  • Photograph of Prawns Prawns 1.3 kg
  • Photograph of Thai basil Thai basil 160 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Cornstarch Cornstarch 140 g
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Oil Oil 1.1 l
  • Photograph of Chilli Chilli 12
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Sugar Sugar 32 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Trim the shrimp's antennae, leaving the shells intact, then toss with salt and pepper and pat dry.
  2. 2 Coat the shrimp in a very thin layer of cornstarch, then deep-fry in oil at 190 degrees for 2 minutes until the shells are crispy and ready to eat.
  3. 3 Fry at 190 degrees to make the shrimp shells crispy; lower temperatures will make the shells tough and require peeling.
  4. 4 Sauté minced garlic, then season with fish sauce and sugar, and simmer for 30 seconds until thickened.
  5. 5 Fry the basil leaves separately for 10 seconds until crispy.
  6. 6 Toss the shrimp with garlic sauce for 20 seconds, then mix in the fried basil leaves and chili peppers.

With an appliance

  • Air fryer 28 min

    Replace step 2: spray evenly with oil and then steam in a hot air oven at 200 degrees for 8 minutes; the shrimp shells will be almost as crispy as when deep-fried.

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