Photograph of the finished Tiger Prawns in Gac Fruit Sauce

Vietnam · Tôm sú xốt gấc

Tiger Prawns in Gac Fruit Sauce

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

What to get ready

  • Photograph of Prawns Prawns 2.8 lb
  • Photograph of Gac fruit Gac fruit 8.5 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Squeeze the gac fruit pulp with 15 ml of cooking oil, then remove the seeds; gac fruit only releases its red-orange color when it comes into contact with oil.
  2. 2 Trim the antennae of the tiger prawns and make a slit along the back to remove the black vein, but leave the shell intact.
  3. 3 Sear the shrimp in a pan with butter for 90 seconds on each side until the shells are red and slightly browned, then remove from the pan.
  4. 4 Sauté the minced garlic in the remaining butter, then add the gac fruit pulp and stir for 90 seconds.
  5. 5 Add fish sauce and sugar to thicken the gac fruit sauce.
  6. 6 Transfer the shrimp to the pan, toss for 30 seconds, then sprinkle with chopped scallions and pepper. The total cooking time for the shrimp is less than 3 minutes.
Start cooking