Photograph of the finished Prawns with Chinese Onion and Lemon Basil

Vietnam · Tôm rang củ nén húng chanh

Prawns with Chinese Onion and Lemon Basil

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

What to get ready

  • Photograph of Prawns Prawns 2.6 lb
  • Photograph of Chinese onion (cu nen) Chinese onion (cu nen) 7.1 oz
  • Photograph of Cuban oregano leaves Cuban oregano leaves 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Oil Oil ½ cup
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Trim the shrimp's antennae and remove the black vein, but leave the shell intact so the shrimp retain its fresh water.
  2. 2 Crush the shallots and fry them in oil for 90 seconds until they turn golden and have a pungent aroma.
  3. 3 Shallots, also known as spring onions from Central Vietnam, have a stronger, pungent smell than red onions, so 50g is enough.
  4. 4 Add the shrimp to the pan and stir-fry over high heat for 3 minutes, until the shells turn red and are slightly browned.
  5. 5 Season with fish sauce and sugar, then fry for another 90 seconds until the sauce coats the shrimp shells.
  6. 6 Turn off the heat, then mix in the shredded mint leaves, squeeze in some lemon juice, and sprinkle with pepper.
Start cooking